Southwestern Tortilla Salad

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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

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