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Friday, June 24, 2016

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.

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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. 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.

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

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