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Fiery Chicken Spinach Salad

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.
  • Makes
    6 servings


  • 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


  • 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.
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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Average Rating:
  • KatyH3
    Jul 29, 2013

    This was so easy and my husband loved it! I made it without the carrots, because I'm not a huge fan of them. The dressing is awesome.

  • linsvin
    Aug 11, 2010

    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.