Place the spinach in a large mixing bowl. Toss together with the shredded chicken (preferably made from a whole chicken), corn, black beans and salsa. Drizzle your favorite vinaigrette dressing (you can also use Lisa's dressing, but omit the mustard) over the top and toss. Add some crushed tortilla chips to the salad just before serving, or to each bowl.
For the side dish, eat the baby carrots raw. You could also place them in a small baking dish and drizzle some olive oil and maple syrup over the top. Then roast them at 400 for about 20 minutes, or until softened.
Serve Chicken Taco Salad with carrots.
Chicken Taco Salad
Amount Per Serving
Calories 3413Calories from Fat 396
% Daily Value*
Saturated Fat 7g44%
Vitamin A 9890IU198%
Vitamin C 153.1mg186%
* Percent Daily Values are based on a 2000 calorie diet.