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Layered Caribbean Chicken Salad

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By Betty Crocker Kitchens
Updated Jan 28, 2010
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For a tropical theme party or casual buffet, this colorful creation will bring a ray of sunshine.

Layered Caribbean Chicken Salad

  • Prep Time 30 min
  • Total 30 min
  • Servings 10
  • Ingredients 13
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Ingredients

Salad

  • 4 cups torn romaine lettuce
  • 3 cups cut-up cooked chicken
  • 1 can (15 oz) Progresso™ black beans, drained, rinsed
  • 1 1/2 cups chopped tomatoes
  • 2 ripe medium mangoes, seed removed, peeled and chopped

Dressing

  • 1/3 cup vegetable 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

Instructions

  • Step 
    1
    In 3-quart glass trifle bowl, layer lettuce, chicken, black beans, tomatoes and mangoes.
  • Step 
    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.

Nutrition

240 Calories
11g Total Fat
15g Protein
21g Total Carbohydrate
9g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
240
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
35mg
12%
Sodium
230mg
9%
Potassium
450mg
13%
Total Carbohydrate
21g
7%
Dietary Fiber
5g
21%
Sugars
9g
Protein
15g
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
35%
35%
Calcium
6%
6%
Iron
10%
10%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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