Friday, June 25, 2010

Layered Caribbean Chicken Salad

  • 3 cups Shredded Romaine Lettuce
  • 2 cups Cubed Cooked Chicken
  • 8 ounces, weight (2 Cups) Shredded Reduced-fat Colby-Jack Cheese, Divided
  • 1 can (15 Oz. Can) Black Beans, Rinsed And Drained
  • 1-½ cup Diced Peeled Ripe Fresh Mango
  • ½ cups Chopped Seeded Italian Plum Tomatoes (1-2 Medium)
  • ½ cups Thinly Sliced Green Onions½ cups Cashews
  • 2 containers (6 Oz. Each) 99% Fat Free Piña Colada Yogurt
  • 3 Tablespoons (up To 4 Tablespoons) Fresh Squeezed Lime Juice
  • 1 teaspoon Caribbean Jerk Seasoning

In small bowl, mix all dressing ingredients until well blended. Cover and refrigerate while making the salad. In a 3-4 quart clear glass serving bowl, layer salad ingredients in the following order: shredded lettuce. chicken, 1 cup shredded cheese, black beans, mango, tomatoes, remaining 1 cup shredded cheese and green onions. Spoon half of the dressing evenly over the salad; sprinkle cashews over the top. Serve the remaining dressing on the side. Makes 4-6 servings. Found on

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