Gluten Free Layered Caribbean Chicken Salad Recipes

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CARIBBEAN CHICKEN SALAD W/ FAT-FREE DRESSING



Caribbean Chicken Salad W/ Fat-Free Dressing image

Tropical chicken salad. Makes 4 main meal serving or serves 8-10 as a side dish. Beautiful addition to a picnic or potluck! Adapted & lightened from Pillsbury website

Provided by Brooke the Cook in

Categories     Salad Dressings

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1 (6 ounce) container fat free pina colada yogurt
1 1/2 tablespoons lime juice
1 teaspoon caribbean jerk seasoning
4 cups romaine lettuce
6 ounces cooked chicken, chopped
1 (15 ounce) can black beans, rinsed and drained
1 1/2 cups mangoes, fresh chopped
1 cup fat-free cheddar cheese (4 ounces)
3 roma tomatoes, chopped and seeded
4 green onions, sliced
1/4 cup cashews (optional)

Steps:

  • Whisk together dressing ingredients, set aside.
  • Toss salad ingredients together OR layer in order listed into clear serving bowl.
  • Pour dressing over salad and serve.

Nutrition Facts : Calories 274.2, Fat 3.8, SaturatedFat 1, Cholesterol 31.9, Sodium 42.8, Carbohydrate 40.7, Fiber 12.3, Sugar 11.4, Protein 21.7

LAYERED CARIBBEAN CHICKEN SALAD



Layered Caribbean Chicken Salad image

For a tropical theme party or casual buffet, this colorful creation will bring a ray of sunshine.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 10

Number Of Ingredients 13

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
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

Steps:

  • In 3-quart glass trifle bowl, layer lettuce, chicken, black beans, tomatoes and mangoes.
  • 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 Facts : Calories 240, Carbohydrate 21 g, Cholesterol 35 mg, Fat 1, Fiber 5 g, Protein 15 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 9 g, TransFat 0 g

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