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Gluten-Free Layered Caribbean Chicken Salad

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Gluten-Free Layered Caribbean Chicken Salad
  • Prep 30 min
  • Total 30 min
  • Servings 6
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Zip up chicken salad with a three-ingredient dressing made from piña colada yogurt and jerk seasoning.
Updated Feb 14, 2016

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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
  • tip 2
    This salad can be made several hours ahead. Add the cashews just before serving.
  • tip 3
    Try garnishing with edible flowers. Nasturtiums, pansies and violas are just a few examples.
  • tip 4
    This recipe was created by Barbara Jansky of Estero, FL and won $5,000 in a national recipe contest.
  • tip 5
    Barbara Jansky Estero, FL Bake-Off® Contest 41, 2004

Nutrition

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
190
Trans Fat
0g
% Daily Value*:
Vitamin A
60%
60%
Exchanges:
Free
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
  • Bake-Off is a registered trademark of The Pillsbury Company ©
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