0.3 cup olives black such as kalamata, halved and pitted
1 cup cheddar cheese grated
0.3 teaspoon chili powder
5.5 tablespoons cooking oil
0.8 teaspoon dijon mustard
0.3 teaspoon fresh-ground pepper black
1 roasted chicken shredded skinless
1 head romaine lettuce shredded
0.3 cup tomato salsa
0.8 teaspoon salt
8 taco shells
2 large tomatoes chopped
1.5 tablespoons red-wine vinegar
Equipment
bowl
baking sheet
sauce pan
oven
whisk
potato masher
Directions
Heat the oven to 35
Put the taco shells on a baking sheet and bake them until crisp, about 8 minutes. Break each one in half.
In a medium saucepan, heat 1 tablespoon of the oil over moderate heat.
Add the beans, salsa, and 1/4 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 1/2 teaspoon salt.
Add the remaining 4 1/2 tablespoons oil, whisking.
Add the cilantro.
To serve, spread one side of the taco-shell halves with the refried beans and put four on each plate. Top with layers of the lettuce, tomatoes, avocado, cheese, chicken, and olives.
Pour the dressing over the salads.
Wine Recommendation: The forceful flavor of cheddar cheese and the saltiness of the olives will go very nicely with a crisp and lively sauvignon blanc from California.
