Fiery Chicken Spinach Salad recipe from the Farm Kitchen at Farmer's Market Online

Recipe
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

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