Quick Cooking Fiery Chicken Spinach Salad
From mystic_river1 16 years ago
- 10 minutes to make
- Serves 6
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 the garden. Read more See less
Ingredients
- 6 frozen breaded spicy chicken breast strips, thawed shopping list
- 1 package (6 ounces) fresh baby spinach shopping list
- 1 medium tomato, cut into 12 wedges shopping list
- 1/2 cup chopped green pepper shopping list
- 1/2 cup fresh baby carrots shopping list
- 1 can (15 ounces) black beans, rinsed and drained shopping list
- 1 can (11 ounces) mexicorn, drained shopping list
- 3 tablespoons salsa shopping list
- 3 tablespoons barbecue sauce shopping list
- 3 tablespoons prepared ranch salad dressing shopping list
- 2 tablespoons shredded mexican cheese blend shopping list
How to make it
- 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. .
The Rating
Reviewed by 5 people-
I like the ripe olives and cherry tomatoes with this salad. I could make this with fish if I wanted.
Saved and printed and flagged as beautiful
I love all of the Mexican flavors
Michael
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in loved it
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Awesome picture! Sounds wonderful!
bluewaterandsand
in GAFFNEY loved it
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Oooooooooooo this sounds fantastic thank you so much
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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