Layered Caribbean Chicken Salad

Layered Caribbean Chicken Salad

For a tropical theme party or casual buffet, this colorful creation will bring a ray of sunshine.

Prep Time

30

Minutes

Total Time

30

Minutes

Makes

10

servings

Salad
4
cups torn romaine lettuce
3
cups cut-up cooked chicken
1
can (15 oz) Progresso® black beans, drained, rinsed
1 1/2
cups chopped tomatoes
2
ripe medium mangoes, seed removed, peeled and chopped
Dressing
1/3
cup vegetable oil
1/3
cup lime juice
1/4
cup chopped fresh cilantro
2
tablespoons sugar
3/4
teaspoon salt
1/4
teaspoon ground cinnamon, if desired
2
cloves garlic, finely chopped
Red pepper sauce, if desired
  1. In 3-quart glass trifle bowl, layer lettuce, chicken, black beans, tomatoes and mangoes.
  2. In jar with tight-fitting lid, shake dressing ingredients. Drizzle over salad; serve immediately. Or, cover and refrigerate salad and dressing separately up to 4 hours; drizzle salad with dressing just before serving.
Makes 10 servings (1 1/4 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
Mix the flavor of this salad up by substituting fresh mint for the cilantro and pineapple or papaya for the mangoes.
Tip
If you don’t have a trifle bowl, toss all the salad ingredients in a large bowl. Drizzle with dressing, or pass the dressing separately.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 240
    • (Calories from Fat 100),
  • Total Fat 11g
    • (Saturated Fat 2g,
    • Trans Fat 0g),
  • Cholesterol 35mg;
  • Sodium 230mg;
  • Total Carbohydrate 21g
    • (Dietary Fiber 5g,
    • Sugars 9g),
  • Protein 15g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 2 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.