Southwestern Chicken Salad with Spinach and Mushrooms

Serves 6

Nutritional Analysis Per Serving: 

Calories  300 Dietary Fiber  9g
Total Fat 6g Sugars  6g
Saturated Fat 1.5g Protein  30g
Cholesterol  55mg Vitamin A 60%
Total Carbohydrate 35g Vitamin C 60%
Sodium  570mg Calcium  8%
Iron 20%
 

Amount:

Ingredients:

1 tbsp

 Chile powder
1 tbsp. Sugar
1/8 tsp. Ground cloves
1/8 tsp. Ground cinnamon
1/8 tsp. Ground allspice
1 clove Garlic, finely chopped
1/4 cup Orange juice
2 tsp. White wine vinegar
6  Boneless skinless chicken breasts
Salad:
4 cups Lettuce mix with romaine
3 cups Fresh spinach
1/3 cup Sliced radishes
1 1/2 cups Fresh sliced mushrooms
3/4 cup Mandarin oranges
Black Bean Salsa:
2 cups cooked Black beans
1 cup Corn
1 1/2  Fresh diced tomatoes
3/4 cup Salsa
1/4 cup Fresh cilantro

Recipe Directions:

  1. Mix the above ingredients (all above chicken breasts).  Rub mixture into chicken breasts; marinate overnight in refrigerator.

  2. Bake chicken at 400 degrees (350 convection oven) until internal temperature reaches 165 degrees.  Keep hot for service.

  3. Wash and clean vegetables thoroughly.  Mix together with drained oranges. 

  4. Soak black beans overnight.  Rinse and cook.  Mix with corn, fresh diced tomatoes, salsa, and cilantro.  Keep cold for service.

  5. To assemble each salad, serve: 2 (6 oz. black spoodles) salad.  Top with 1 chicken breast and #10 scoop black bean salsa.

  6. Offer ranch dressing (fat free & regular) on the side.