Gluten-Free Layered Caribbean Chicken Salad

Name: Gluten-Free Layered Caribbean Chicken Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Central American, Caribbean
Ingredients: 425 grams can black beans, drained, rinsed; 1 teaspoon Caribbean jerk seasoning (dry); 118 milliliters cashews; 473 milliliters cubed cooked chicken; 118 milliliters thinly sliced green onions (8 medium); 2 Tbsps lime juice; 355 milliliters diced peeled ripe fresh mango; 113 grams cup shredded Monterey Jack cheese; 118 milliliters chopped seeded plum (Roma) tomatoes (1 to 2 medium); 710 milliliters shredded romaine lettuce; 113 grams cup shredded Cheddar cheese; 170 grams container Yoplait® Original 99% Fat Free piña colada yogurt

Gluten-Free Layered Caribbean Chicken Salad might be a good recipe to expand your main course recipe box. This recipe covers 24% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 426 calories, 29g of protein, and 24g of fat each. It is a budget friendly recipe for fans of Central American food. It is a good option if you're following a gluten free diet. Head to the store and pick up beans, plum tomatoes, lime juice, and a few other things to make it today. To use up the mango you could follow this main course with the Paleo Mango Scones with Mango Butter as a dessert. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

In small bowl, mix dressing ingredients until well blended.

Equipment you will use

Bowl

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.

Ingredients you will need

Cashews