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Gluten-Free Layered Caribbean Chicken Salad

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By Betty Crocker Kitchens
Updated Feb 14, 2016
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Zip up chicken salad with a three-ingredient dressing made from piña colada yogurt and jerk seasoning.

Gluten-Free Layered Caribbean Chicken Salad

  • Prep Time 30 min
  • Total 30 min
  • Servings 6
  • Ingredients 12
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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

Instructions

  • Step 
    1
    In small bowl, mix dressing ingredients until well blended.
  • Step 
    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.

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.

Tips from the Betty Crocker Kitchens

  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
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