Layered Caribean Chicken Salad

Layered Caribbean Chicken Salad
www.bettycrocker.com

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

Dressing

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

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