Ingredients
- 6 4-oz. boneless, skinless chicken breasts (They are easier to slice if they are partially frozen.)
About 2 tbs. Mrs. Dash Southwest Chipotle Seasoning Blend mixed with 1/8 tsp. cayenne pepper, if desired (to taste)
Non-stick cooking spray
6 oz. bag fresh baby spinach
1 medium tomato, cut into 12 thin wedges
1/2 cup chopped green bell pepper (any color bell pepper)
1/2 cup fresh baby carrots cut into chunks
1 (15 oz.) can black beans, rinsed and drained
1 (11 oz.) can Mexicorn, drained (or use corn with red bell peppers in it).
3 tbs. salsa
3 tbs. barbecue sauce,
3 tbs. ranch salad dressing.
1-1/2 c.(12 tbs.) red. fat shredded Mexican cheese
Description
Make The Chicken As Fiery As You Like In This Dinner Salad By Adjusting The Amount Of Cayenne. For A Faster Supper Yet, Use Southwestern Spiced Pre-cooked Chicken Strips.
Spark Recipes
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter