Layered Caribbean Chicken Salad

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Salad

cups torn romaine lettuce

cups cut-up cooked chicken

can (15 oz) Progresso™ black beans, drained, rinsed

1 1/2

cups chopped tomatoes

ripe medium mangoes, seed removed, peeled and chopped

1/3

cup vegetable oil

1/3

cup lime juice

1/4

cup chopped fresh cilantro

tablespoons sugar

3/4

teaspoon salt

1/4

teaspoon ground cinnamon, if desired

cloves garlic, finely chopped

Red pepper sauce, if desired

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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.

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Mix the flavor of this salad up by substituting fresh mint for the cilantro and pineapple or papaya for the mangoes.
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.

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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;

1 1/2

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