1 (9-ounce) package refrigerated cooked Southwestern chicken (or leftover chicken or turkey)
2 tablespoons fresh cilantro
1 large tomato
2 cups lettuce
4 bake-and-fill salad shells
1/4 cup shredded Cheddar cheese
1/4 cup reduced-fat sour cream
1 (16-ounce) can pinto beans
1 tablespoon pimentos
1/4 cup balsamic vinaigrette salad dressing
1/4 teaspoon chili powder
1 tablespoon barbecue sauce
1/2 teaspoon seasoned salt
2 tablespoons jalapeño peppers (optional)

aluminum foil
16 ounces frozen seasoned French fries
3/4 cup shredded Mexican-blend cheese
1 tablespoon cooked bacon pieces

1 tablespoon garlic butter
10 ounces fresh spinach
1/2 teaspoon salt
1/8 teaspoon pepper