QUICK MEAL Inspiration comes in many forms

By LINDA GASSENHEIMER
KNIGHT RIDDER NEWSPAPERS
Layered Caribbean Chicken Salad, created by Barbara Jansky of Estero, Fla., was a $5,000 winner at this year's Pillsbury Bake-Off. As one of 12 judges at the Bake-Off, I had the daunting task of choosing winners in different categories in addition to judging the million-dollar first prize recipe.
This Caribbean-inspired salad, from the Dinner Made Easy category of the contest, is fresh, tasty and really very easy to make. I have adapted it slightly to serve two for a quick, summer supper.
This is a very pretty salad with the mango, tomatoes and black beans adding vivid colors. I have added two sourdough rolls to complete the meal.
HELPFUL HINTS
A lime, lemon or pineapple flavored yogurt can be used if pina colada is not available.
Jerk seasoning can be found in the spice section of the supermarket.
Cooked boneless, skinless, chicken breast can be found in the supermarket meat case.
Smoked chicken breast from the deli can be used.
Find shredded Monterey Jack or Mexican-style cheese in the cheese case. Use either.
A quick way to slice scallions is to snip them with a scissors.
COUNTDOWN
Prepare ingredients.
Assemble salad.
LAYERED CARIBBEAN CHICKEN SALAD
1/2 cup 99 percent fat-free pina colada yogurt
1 tablespoon fresh lime juice
3/4 teaspoon jerk seasoning
2 cups shredded romaine lettuce
8 ounces cooked, boneless, skinless chicken breast strips or cubes (about 2 cups)
2 ounces shredded reduced-fat Monterey Jack cheese (about 1/2 cup)
1 cup canned rinsed and drained black beans
1 cup fresh mango cubes
1/2 cup chopped plum tomatoes
2 ounces shredded reduced-fat cheddar cheese (about 1/2 cup)
1/2 cup thinly sliced scallions
2 tablespoons cashew nuts
2 sourdough rolls
Mix yogurt, lime juice and jerk seasoning together in a small bowl. Layer the salad ingredients in the order listed in a 2- or 3-quart bowl, starting with the lettuce, chicken, Monterey Jack cheese, black beans, mango, tomatoes, cheddar cheese and scallions. Spoon the dressing evenly over the salad. Sprinkle the cashews on top. Serve with sourdough rolls. Makes 2 servings.
Per serving: 595 calories (17 percent from fat), 11 g fat (4.1 g saturated, 4.4 g monounsaturated), 77 mg cholesterol, 57.5 g protein, 67.8 g carbohydrates, 10.1 g fiber, 679 mg sodium.