Fiery Chicken Spinach Salad |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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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. 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.
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