Gluten-Free Layered Caribbean Chicken Salad

  • Prep Time 30 min
  • Total Time 30 min
  • Servings 6

Ingredients

Ingredients

Dressing

1
(6-oz.) container Yoplait® Original yogurt piña colada
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

Directions

Directions

  • 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.

Notes










Tips

Expert Tips

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

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

Try garnishing with edible flowers. Nasturtiums, pansies and violas are just a few examples.

This recipe was created by Barbara Jansky of Estero, FL and won $5,000 in a national recipe contest.

Barbara Jansky Estero, FL Bake-Off® Contest 41, 2004

Nutrition Information

Nutrition Information

No nutrition information available for this recipe.