Taco Salad
Ingredients
- 8 taco shells
- 5 1/2 tablespoons cooking oil
- 2 cups drained and rinsed kidney beans (from one 19-ounce can)
- 1/3 cup tomato salsa
- 3/4 teaspoon salt
- 1 1/2 tablespoons wine vinegar
- 3/4 teaspoon Dijon mustard
- 1/4 teaspoon fresh-ground black pepper
- 1/4 teaspoon chili powder
- 1/4 cup chopped cilantro (optional)
- 1 head romaine lettuce, shredded
- 2 large tomatoes, chopped
- 1 avocado, cut into thin slices
- 1/4 pound cheddar cheese, grated (about 1 cup)
- 1 roasted chicken, bones and skin removed, meat shredded (about 1 pound meat)
- 1/3 cup black olives, such as Kalamata, halved and pitted
Instructions
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