Layered Caribbean Chicken Salad

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

10 servings (1 1/4 cups each) Recipe found on Live Better America

Salad

4

cups torn romaine lettuce

3

cups cut-up cooked chicken

1

can (15 oz) black beans, drained, rinsed

1 1/2

cups chopped tomatoes

2

ripe medium mangoes, seed removed, peeled and chopped

Dressing

3

tablespoons olive or canola 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)

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 220
• (Calories from Fat 60),

• Total Fat 6g
• (Saturated Fat 1g,
• Trans Fat 0g),
• Cholesterol 35mg;
• Sodium 210mg;
• Total Carbohydrate 23g
• (Dietary Fiber 6g,
• Sugars 9g),
• Protein 16g;

Percent Daily Value*:

Exchanges:

• 1 1/2 Starch;
• 0 Fruit;
• 0 Other Carbohydrate;
• 0 Skim Milk;
• 0 Low-Fat Milk;
• 0 Milk;
• 1/2 Vegetable;
• 1 1/2 Very Lean Meat;
• 0 Lean Meat;
• 0 High-Fat Meat;
• 1 Fat;

Carbohydrate Choices:

• 1 1/2;

*Percent Daily Values are based on a 2,000 calorie diet.