Layered Caribbean Chicken Salad
- DRESSING:
- 1 (6-oz.) Yoplait pina colada yogurt
- 2 T. fresh lime juice
- 1-2 t. Caribbean dry jerk seasoning
- SALAD:
- 3 c. shredded Romaine lettuce
- 2 c. cubed cooked chicken
- 1 c. shredded Monterey Jack cheese
- 1 (15-oz.) can black beans, drained and rinsed
- 1 c. diced and peeled ripe fresh mango
- 2 medium Roma tomatoes, chopped and seeded
- 1 c. shredded sharp cheddar cheese
- ½ c. thinly sliced green onions
- ½ c. chopped nuts (almonds, walnuts, cashews, dry roasted peanuts, sunflower seeds, etc.)
- In a bowl, mix all the dressing ingredients until blended. Refrigerate until ready to use.
- In 4 qt. glass serving bowl, layer the salad ingredients in order listed, placing the lettuce first in the bottom. Do not put nuts yet.
- Spoon dressing evenly over salad and then sprinkle the nuts, etc. Have salt and pepper on the side as needed.
*****Salad can be made several hours ahead except for the nuts, etc.
Recipe by Geaux Ask Alice! at https://geauxaskalice.com/layered-caribbean-chicken-salad/
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