Fiery Chicken Spinach Salad Recipe

Nutrition Facts

  • One serving:
  • (1 cup)
  • Calories:
  • 253
  • Fat:
  • 10 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 17 mg
  • Sodium:
  • 790 mg
  • Carbohydrate:
  • 30 g
  • Fiber:
  • 6 g
  • Protein:
  • 11 g


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Fiery Chicken Spinach Salad

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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.

SERVINGS: 6

CATEGORY: Main Dish

METHOD: Microwave

TIME: Prep/Total Time: 10 min.

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

Directions:

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.
    In a small bowl, combine the salsa, barbecue sauce and ranch dressing. Place chicken over salads. Drizzle with dressing; sprinkle with cheese. Yield: 6 servings.


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