Layered Carribean Chicken Salad
4 cups romaine lettuce
3 cups cut up cooked chicken
1 can black beans, drained, rinsed
1 1/2 cups chopped tomatoes
2 ripe medium mangoes diced
dressing;
1/3 cup veg oil
1/3 cup lime juice
1/4 cup fresh cilantro
2 Tbsp sugar
3/4 tsp salt
1/4 tsp ground cinnamon
2 cloves garlic chopped
red pepper sauce (optional)
In a trifle bowl layer in order given. In a tight fitting jar gently shake dressing. Pour over and serve immediately.
*came from the Pilsbury fast and fresh salads cookbook
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