Fiery Chicken Spinach Salad Recipe

5 2 5
Fiery Chicken Spinach Salad Recipe
Fiery Chicken Spinach Salad Recipe photo by Taste of Home
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Fiery Chicken Spinach Salad Recipe

Read Reviews
5 2 5
Publisher Photo
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.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
6 servings
TOTAL 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.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Fiery Chicken Spinach Salad in Quick Cooking July/August 2005, p31

Nutritional Facts

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

  • 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
  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.
Originally published as Fiery Chicken Spinach Salad in Quick Cooking July/August 2005, p31

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Reviews forFiery Chicken Spinach Salad

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MY REVIEW
KatyH3 User ID: 7354323 57685
Reviewed 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."

MY REVIEW
linsvin User ID: 1584655 64534
Reviewed 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."

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