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Wednesday, May 05, 2010

Layered Caribbean Chicked Salad



INGREDIENTS
Dressing
1
(6-oz.) container Yoplait® Original 99% Fat Free Piña Colada Yogurt
1 1/2
to 2 tablespoons lime juice
1
teaspoon Caribbean jerk seasoning
Salad
3
cups shredded romaine lettuce
2
cups cubed cooked chicken
4
oz. (1 cup) shredded Monterey Jack cheese
1
(15-oz.) can Progresso® Black Beans, drained, rinsed
1 1/2
cups diced peeled ripe fresh mango
1/2
cup chopped seeded Italian plum tomatoes (1 to 2 medium)
4
oz. (1 cup) shredded Cheddar cheese
1/2
cup thinly sliced green onions (8 medium)
1/2
cup cashews
Fresh edible flowers, if desired
DIRECTIONS
1. In small bowl, mix all dressing ingredients until well blended.
2. In 3- or 4-quart clear glass serving bowl, layer all salad ingredients in order listed, except cashews and flowers. Spoon dressing evenly over salad; sprinkle cashews over top. Garnish with flowers.
To make this Eat To Live friendly, you could definitely replace with goat cheese and also switch the chicken to fish.
Happy Eating!!!
XO
KJ

2 comments:

Sparkles N' Sports said...

That salad looks amazing. I can't wait to try it! Thanks for the recipe!

Shannon

Rachel Osborne said...

Thanks for sharing such yummy recipes with us!! I am sick to my stomach thinking of those who are hurting in Nashville, thank you also for the updates. Check your inbox, I have some pictures sent from a friend that you might be able to use on here. I'm forwarding them to everyone.
XO