Chicken Tortilla Salad

Directions

1Pour one cup water and 2 tablespoons oil into a 9-inch pie pan. Stack 4 tortillas and cut stack into 8 wedges. One at a time, dip tortilla wedges and whole tortillas briefly in water mixture, just to coat. Drain briefly and place in a single layer on 2 oiled 14 X 17 inch baking sheets. Sprinkle lightly with salt. Bake in a 450 oven until wedges and whole tortillas are crisp and lightly browned on both sides, turning once. 6 to 8 minutes total. Cool on baking racks.

2Mix refried beans and broth and heat until hot.

3Place 1 whole tortilla on each of 4 dinner plates. Spread each with about 1/4 of the bean mixture. Add layers of chicken, cabbage, salsa, guacamole, sour cream and onions. Garnish with radish. Arrange tortilla chips around edges.