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Recipe: Layered Caribbean Chicken Salad

Salads - Main Dish
LAYERED CARIBBEAN CHICKEN SALAD

FOR THE DRESSING:
1 (6-oz.) container fat-free pina colada yogurt
1 1/2 to 2 tablespoons lime juice
1 teaspoon Caribbean jerk seasoning
FOR THE SALAD:
3 cups shredded romaine lettuce
2 cups cubed cooked chicken
1 cup shredded Monterey Jack cheese
1 (15-oz.) can black beans, drained, rinsed
1 1/2 cups diced peeled ripe fresh mango
1/2 cup chopped seeded Italian plum tomatoes
1 cup shredded Cheddar cheese
1/2 cup thinly sliced green onions
1/2 cup cashews
Fresh edible flowers (optional)

In small bowl, mix all dressing ingredients until well blended. Refrigerate.

In a 3- or 4-quart clear glass serving bowl, layer all salad ingredients in order listed, except cashews and flowers. Cover and refrigerate.

When ready to serve, remove from refrigerator. Spoon dressing evenly over salad; sprinkle cashews over top. Garnish with flowers, if desired.

Yields 6-8 servings
Source: Barbara Jansky of Estero, Pillsbury 41st Bake-Off Contest, 2004
MsgID: 39581
Shared by: Betsy at Recipelink.com
Board: Collection: Salads at Recipelink.com
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