Ingredients
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
Preparation
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.
