Layered Caribbean Chicken Salad

 

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

3

tablespoons olive or canola 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

• 1 In 3-quart glass trifle bowl, layer lettuce, chicken, black beans, tomatoes and mangoes.
• 2 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.