April 13, 2009

Layered caribbean chicken salad

1 container (6 oz) Yoplait® Original 99% Fat Free piña colada yogurt
1 1/2 to 2 tablespoons lime juice
1 teaspoon Caribbean jerk seasoning (dry)
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

Total Time: 1 hour 30 min1. 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.
High Altitude (3500-6500 ft): No change.

This salad can be made several hours ahead. Add the cashews just before serving.
Special Touch
Try garnishing with edible flowers. Nasturtiums, pansies and violas are just a few examples.
Did You Know?
This recipe was created by Barbara Jansky of Estero, FL and won $5,000 in a national recipe contest.

Nutrition Information:
1 Serving: Calories 450 (Calories from Fat 190); Total Fat 21g (Saturated Fat 10g, Trans Fat 0g); Cholesterol 80mg; Sodium 320mg; Total Carbohydrate 34g (Dietary Fiber 8g, Sugars 12g); Protein 31g Percent Daily Value*: Vitamin A 45%; Vitamin C 35%; Calcium 35%; Iron 20% Exchanges: 1 Starch; 1 Other Carbohydrate; 0 Vegetable; 4

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