Layered Caribbean Chicken Salad

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.

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.

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.