Southwest Chicken and Spinach Salad

Get a healthy summer dinner on the table fast with my Southwest Chicken and Spinach Salad! I don’t know about you, but I try to avoid turning my oven on until September if I can help it.  Quick and healthy meals that I can pull together in minutes on busy summer days are a must.  If you are not a fan of spinach, feel free to substitute Romaine lettuce as well.  If you are feeling extra daring, a few slices of avocado would be so yummy on top of this tasty dinner salad.

Southwest Chicken & Spinach Salad
Makes 4 generous dinner sized servings

16 oz baby spinach (I like to use pre-washed organic spinach)
4 green onions, finely sliced and set aside for garnish
4 chicken breasts cut into 1″ chunks
15 oz can of black beans rinsed and drained
16 oz can of whole kernel corn drained
3 T. taco seasoning mix (I like to use a gluten free taco seasoning)
1/2 c. mayonnaise
1/4 c. grated Parmesan cheese
1/2 c. sour cream
1/4 c. milk
1 T. dried parsley
1 t. prepared mustard
1/2 t. minced garlic
1 t. Worcestershire sauce
2-3 t. chili powder
A few pinches of Cayenne to taste

Evenly distribute the spinach into four large salad or pasta bowls and set aside

In a nonstick pan saute the cubed chicken in a few teaspoons of olive oil under golden and no longer pink in the middle.  Add the taco seasoning, 1/3 cup of water, corn, and black beans.  Mix well and simmer until thickened , about 15 minutes.