Layered Caribbean Chicken Salad

• FOR THE DRESSING:
• 2 containers (6 Oz. Each) 99% Fat Free Pina Colada Yogurt
• 3 Tablespoons (up To 4 Tablespoons) Fresh Squeezed Lime Juice
• 1 teaspoon Caribbean Jerk Seasoning
• _____
• FOR THE SALAD:
• 3 cups Shredded Romaine Lettuce
• 2 cups Cubed Cooked Chicken
• 8 ounces, weight (2 Cups) Shredded Reduced-fat Colby-Jack Cheese, Divided
• 1 can (15 Oz. Can) Black Beans, Rinsed And Drained
• 1-1/2 cup Diced Peeled Ripe Fresh Mango
• 1/2 cups Chopped Seeded Italian Plum Tomatoes (1-2 Medium)
• 1/2 cups Thinly Sliced Green Onions
• 1/2 cups Cashews

1. In small bowl, mix all dressing ingredients until well blended. Cover and refrigerate while making the salad.
2. In a 3-4 quart clear glass serving bowl, layer salad ingredients in the following order: shredded lettuce. chicken, 1 cup shredded cheese, black beans, mango, tomatoes, remaining 1 cup shredded cheese and green onions. Spoon half of the dressing evenly over the salad; sprinkle cashews over the top. Serve the remaining dressing on the side. Makes 4-6 servings.
3. (Adapted from a recipe from Pillsbury Annual Recipes 2006 cookbook.)

dressing, containers, fresh squeezed lime juice, caribbean jerk seasoning, salad, shredded romaine lettuce, chicken, weight, black beans, mango, tomatoes, green onions, cashews

Taken from tastykitchen.com/recipes/salads/layered-caribbean-chicken-salad/ (may not work)