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).
Dressing
- 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
Salad
- 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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