Ingredients
6 frozen breaded spicy chicken breast strips, thawed1 package (6 ounces) fresh baby spinach1 medium tomato, cut into 12 wedges1/2 cup chopped green pepper1/2 cup fresh baby carrots1 can (15 ounces) black beans, rinsed and drained1 can (11 ounces) Mexicorn, drained3 tablespoons salsa3 tablespoons barbecue sauce3 tablespoons prepared ranch salad dressing2 tablespoons shredded Mexican cheese blend
Preparation
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.
