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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.
This recipe is:
Contest Winning
Quick
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Nutritional Facts 1 serving (1 cup) equals 253 calories, 10 g fat (2 g saturated fat), 17 mg cholesterol, 790 mg sodium, 30 g carbohydrate, 6 g fiber, 11 g protein.
Originally published as Fiery Chicken Spinach Salad in Quick Cooking July/August 2005, p31
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Reviewed on Aug. 11, 2010 by linsvin
This definitely came together quick. The equal portions of the salsa, ranch and BBQ sauce was delicious. I will probably use that as a dip. Next time I would omit the baby carrots though, it was to much of a crunch for the delicate spinach entree.
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