Fiery Chicken Spinach Salad

By , March 16, 2009 at 7:16 pm

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.

We had this for dinner tonight. So good. I added some green leaf lettuce, cilantro, red onion, and avocado too- just other stuff I had around. You could do limitless variations of this salad. 

Nutrition Facts
One serving:(1 cup)
Calories: 253
Fat:10 g
Saturated Fat:2 g
Cholesterol:17 mg
Sodium:790 mg
Carbohydrate:30 g
Fiber:6 g
Protein:11 g

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