EASY SUMMER SQUASH GRATINOlive oil1 medium Vidalia onion, thinly vertically sliced1 large orange bell pepper,…
Layered Caribbean Chicken Salad
| Layered Caribbean Chicken Salad | | Print |
Recipe By: Alice Morrow
Layered Caribbean Chicken Salad
Ingredients
- 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.)
Instructions
- 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.
Notes
*****Salad can be made several hours ahead except for the nuts, etc.
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This recipe seems very similar to one my wife makes – she got the recipe from a Publix Market (grocery store) in the Tampa, FL area in the early 2000’s. We can’t get the pina colada yogurt easily around here (Allentown, PA) so she mixes coconut and pineapple yogurts.
I have to ask – is the name of your website/ blog related to the Jefferson Airplane’s Grace Slick’s “White Rabbit” song?