Print Options

 
 
 
 Print
Fiery Chicken Spinach Salad Recipe

Fiery Chicken Spinach Salad Recipe

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.
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

Directions

  • 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. Yield: 6 servings.
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.

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.