Salad Tortillas Recipe

• 8 Taco Shells
• 5½ tbsp Cooking Oil
• 2 cups Kidney Beans (from one 19-ounce can, drained and rinsed)
• 1/3 cup Tomato Salsa
• ¾ tsp Salt
• 1½ tbsp Wine Vinegar
• ¾ tsp Dijon Mustard
• ¼ tsp Black Pepper (fresh-ground)
• ¼ tsp Chili Powder
• ¼ cup Cilantro (chopped, optional)
• 1 head Romaine Lettuce (shredded)
• 2 large Tomatoes (chopped)
• 1 Avocado (cut into thin slices)
• ¼ 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)

• Heat oven to 350 °F.
• Place the taco shells on a baking sheet and bake them for 8 minutes, until crispy.
• Remove and break each one into two halves. Set aside.
• Place a medium saucepan over moderate heat and add 1 tablespoon of oil.
• Add kidney beans, tomato salsa and ¼ tsp salt.
• Using a potato masher, mash and cook the contents, for about 5 minutes.
• Whisk together wine vinegar, Dijon mustard, black, pepper, chili powder and remaining ½ teaspoon salt, in a small glass or bowl.
• Add the remaining 4½ tablespoons of oil and whisk well.
• Add cilantro and mix well.
• Spread one side of the taco shell halves on four serving plates.
• Put the bean mixture in the taco shells.
• Place layers of romaine lettuce, tomatoes, avocado, cheddar cheese, chicken and black olives.
• Pour the vinegar dressing over the salad.
• Serve immediately.