Ingredients
8taco shells
5½tbspcooking oil
2cupskidney beans,(19 oz) can, drained and rinsed
⅓cuptomato salsa
¾tspsalt
1½tbspwine vinegar
¾tspdijon mustard
¼tspfresh ground black pepper
¼tspchili powder
¼cupcilantro,chopped, optional
1headromaine lettuce
2large tomatoes
1avocado,cut into thin slices
¼lbcheddar cheese,(about 1 cup)
1roasted chicken,bones and skin removed
1cupblack olives
Preparation
Heat the oven to 350 degrees F. Put the taco shells on a baking sheet and bake them for about 8 minutes until crisp. Break each in half.
In a medium saucepan, heat 1 tablespoon of the oil over moderate heat. Add the beans, salsa, and ¼ teaspoon of the salt. Cook, mashing with a potato masher, for about 5 minutes.
In a small glass or stainless-steel bowl, whisk together the vinegar, mustard, pepper, chili powder, and the remaining salt. Add the remaining oil, whisking. Add the cilantro.
To serve, spread one side of the taco-shell halves with the refried beans and put 4 on each plate. Top with layers of lettuce, tomatoes, avocado, cheese, chicken, and olives. Pour the dressing over the salads.
Serve and enjoy.
