Gluten-Free Layered Caribbean Chicken Salad

By carvalhohm2

Ingredients

• Dressing:
• 1 container (6 oz) Yoplait® Original 99% Fat Free piña colada yogurt
• 1 1/2 to 2 tablespoons lime juice
• 1 teaspoon Caribbean jerk seasoning (dry)
• Salad:
• 3 cups shredded romaine lettuce
• 2 cups cubed cooked chicken
• 1 cup shredded Monterey Jack cheese (4 oz)
• 1 can (15 oz) black beans, drained, rinsed
• 1 1/2 cups diced peeled ripe fresh mango
• 1/2 cup chopped seeded plum (Roma) tomatoes (1 to 2 medium)
• 1 cup shredded Cheddar cheese (4 oz)
• 1/2 cup thinly sliced green onions (8 medium)
• 1/2 cup cashews

Details

Servings 6
Cooking time 30mins
Adapted from bettycrocker.com

Preparation

Step 1

1 In small bowl, mix dressing ingredients until well blended.

2 In 3- or 4-quart clear glass serving bowl, layer salad ingredients in order listed, except cashews. Spoon dressing evenly over salad; sprinkle cashews over top.

This salad can be made several hours ahead. Add the cashews just before serving.

Serving Size: 1 Serving Calories450 ( Calories from Fat190), Total Fat21g (Saturated Fat10g, Trans Fat0g ), Cholesterol80mg Sodium320mg Total Carbohydrate34g (Dietary Fiber8g Sugars12g ), Protein31g