Fiery Chicken Spinach Salad 
Katie Spencer of Taylorsville, Utah, received the grand prize in the 10-Minute Mainstays recipe contest sponsored by Taste of Home's Quick Cooking magazine. .

  • 6 frozen breaded spicy chicken breast strips 
  • one 6-ounce package fresh baby spinach 
  • one medium tomato, cut into 12 wedges
  • 1/2 cup chopped green pepper 
  • 1/2 cup fresh baby carrots 
  • one 15-ounce can black beans, rinsed and drained 
  • one 11-ounce can 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 oven according to package directions. 

         Arrange spinach on individual plates, top with tomato, green pepper, carrots, beans and corn. In a small bowl, combine salsa, barbecue sauce and ranch dressing. 

         Place chicken over salads. Drizzle with dressing. Sprinkle with cheese. 

         Makes 6 servings.


    Taste of Home
    Taste of Home

     more recipes

    Visit the Booths
    Shopping Lists
    Farm Kitchen
    Market Entrance
    Sign Our Guestbook
    Bulletin Board
    Search the Market
    Lease a Booth
    Kitchen Supply
    Buy Direct Directory
    Farmer's Market Online. Copyright © 2005. Outrider. All rights reserved.