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Caribbean Chicken Salad

Page history last edited by PBworks 14 years, 7 months ago

Caribbean Chicken Salad


CSPP picnic fare.  My mom found this recipe awhile back and we used it for a garden wedding shower.  Very elegant in clear bowls.  The kids like it when I supplement the mango with mandarin oranges.  I usually double the dressing and serve it on the side and skip the cashews (mostly because they're expensive, and I hardly ever have them on hand).




  • 1 6-oz. container Pina Colada yogurt (if you can't find it, mix lemon, lime, whatever)
  • 1.5-2 Tbs. lime juice
  • 1 tsp. Caribbean jerk seasoning




  • 3 c. shredded romaine
  • 2 c. cubed cooked chicken
  • 1c. shredded monterey jack
  • 1 15-oz. can black beans, drained and rinsed
  • 1.5 c. diced mango (peeled)
  • 1/2 c. chopped tomatoes
  • 1 c. shredded cheddar
  • 1/2 c. thinly sliced green onions
  • 1/2 c. cashews
  • Fresh edible flowers, if you're going really fancy.


In small bowl, mix dressing.

In 3-4 qt. clear serving bowl, layer all salad ingredients in the order listed, except cashews and flowers (if you're using them).  Spoon dressing evenly over salad; sprinkle with cashews; garnish with flowers.  


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