Fiery Chicken Spinach Salad

  Lunch

This hearty and colorful main-course salad is easy to throw together when I get home from work, because it uses canned black beans and Mexicorn and packaged chicken breast strips. I sometimes add a can of ripe olives and fresh cherry tomatoes from our garden.

Fiery Chicken Spinach Salad

Average Rating: 5

TOTAL TIME: Prep/Total Time: 10 min.
YIELD: 6 servings.

Ingredients

  • 6 frozen breaded spicy chicken breast strips, thawed
  • 1 package (6 ounces) fresh baby spinach
  • 1 medium tomato, cut into 12 wedges
  • 1/2 cup chopped green pepper
  • 1/2 cup fresh baby carrots
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (11 ounces) Mexicorn, drained
  • 3 tablespoons salsa
  • 3 tablespoons barbecue sauce
  • 3 tablespoons prepared ranch salad dressing
  • 2 tablespoons shredded Mexican cheese blend

Instructions

  • 1. Heat chicken strips in a microwave according to package directions. Meanwhile, arrange the spinach on individual plates; top with tomato, green pepper, carrots, beans and corn.
  • 2. In a small bowl, combine the salsa, barbecue sauce and ranch dressing. Place chicken over salads. Drizzle with dressing; sprinkle with cheese.

Nutrition Facts

1 cup: 253 calories, 10g fat (2g saturated fat), 17mg cholesterol, 790mg sodium, 30g carbohydrate (7g sugars, 6g fiber), 11g protein.

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