Spinach Salad with Black Beans, Grilled Chicken and Avocado

This simple salad is a must-try for summer. I am always trying to make my salads interesting by using different textures and flavors. Black beans and chicken add protein and flavor to this bed of veggies, while avocado adds satisfying texture. Also, this Southwestern-style salad has a kick to it – perfect for the summer heat!

Ingredients (serves 1):

3 oz grilled chicken breast, grilled with spices (chili powder, ground black pepper, cayenne pepper) *This is a great use of leftovers. No leftovers and don’t feel like cooking a chicken breast for lunch? I like Applegate Farms Fully Cooked Southwestern Style Grilled Chicken Breast  strips

2 Tbsp cooked black beans (*If canned, look for Low-Sodium or No Salt Added varieties and rinse in a colander)

1/4 avocado, chopped

6 cherry tomatoes, halved

1/4 C cucumber slices

2 C spinach, raw

2 Tbsp sweet corn kernels (*I like to use frozen sweet corn kernels and simply microwave them or thaw them before use)

1/2 red bell pepper, diced

2 Tbsp roasted red pepper dressing (I like Greenway’s Organic Roasted Red Pepper Vinaigrette)

Directions:

1. Place spinach in medium-sized bowl. Add avocado, cherry tomatoes, cucumber slices, corn and red bell pepper.

2. Warm black beans in microwave (about 25 seconds). Add to salad.

3. Warm chicken in microwave (about 1 minute) and chop. Add to salad.

4. Drizzle dressing over salad and enjoy!

The Goods: What’s Inside?

Nutritional Analysis Per Serving:

Calories 342 calories, Total Fat 15 g, Saturated Fat 1 g, Cholesterol 56 mg, Carbohydrates 30 g, Fiber 11 g, Protein 29 g, Sodium 362 mg, Calcium 114 mg