Caribbean Chicken Caesar Salad Recipe

5 6 7
Caribbean Chicken Caesar Salad Recipe
Caribbean Chicken Caesar Salad Recipe photo by Taste of Home
Publisher Photo

Caribbean Chicken Caesar Salad Recipe

Read Reviews
5 6 7
Publisher Photo
“A friend of mine loved the food served at her wedding reception. Afterward, we re-created the menu, including this salad with its refreshing citrus accent.”
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
  • 1/2 cup thawed non-alcoholic pina colada mix, divided
  • 1 cup tangerine or mandarin orange segments
  • 1 celery rib, chopped
  • 2 tablespoons crushed pineapple
  • 1 green onion, chopped
  • 4 pitted ripe olives, sliced
  • 2 tablespoons plus 2 teaspoons lemon juice
  • 4 teaspoons mayonnaise
  • 2 teaspoons grated Parmesan cheese
  • 1 to 2 garlic cloves, minced
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 cups torn romaine or iceberg lettuce

Directions

Combine chicken and 1/4 cup pina colada mix. In a large skillet coated with cooking spray, cook and stir chicken mixture over medium heat until chicken is no longer pink. Remove from the heat; set aside.
Combine the tangerines, celery, pineapple, onion and olives in a large bowl. In a small bowl, combine the lemon juice, mayonnaise, cheese, garlic, salt, pepper and the remaining pina colada mix.
Add chicken and romaine to the tangerine mixture; drizzle with dressing and toss to coat. Yield: 4 servings.
Originally published as Caribbean Chicken Caesar Salad in Taste of Home December/January 2010, p77

Nutritional Facts

2 cups: 298 calories, 9g fat (3g saturated fat), 65mg cholesterol, 233mg sodium, 30g carbohydrate (25g sugars, 3g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 fat, 1/2 fruit.

  • 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
  • 1/2 cup thawed non-alcoholic pina colada mix, divided
  • 1 cup tangerine or mandarin orange segments
  • 1 celery rib, chopped
  • 2 tablespoons crushed pineapple
  • 1 green onion, chopped
  • 4 pitted ripe olives, sliced
  • 2 tablespoons plus 2 teaspoons lemon juice
  • 4 teaspoons mayonnaise
  • 2 teaspoons grated Parmesan cheese
  • 1 to 2 garlic cloves, minced
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 cups torn romaine or iceberg lettuce
  1. Combine chicken and 1/4 cup pina colada mix. In a large skillet coated with cooking spray, cook and stir chicken mixture over medium heat until chicken is no longer pink. Remove from the heat; set aside.
  2. Combine the tangerines, celery, pineapple, onion and olives in a large bowl. In a small bowl, combine the lemon juice, mayonnaise, cheese, garlic, salt, pepper and the remaining pina colada mix.
  3. Add chicken and romaine to the tangerine mixture; drizzle with dressing and toss to coat. Yield: 4 servings.
Originally published as Caribbean Chicken Caesar Salad in Taste of Home December/January 2010, p77

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Reviews forCaribbean Chicken Caesar Salad

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sd20 User ID: 5560294 145737
Reviewed Jul. 17, 2013

"We loved this! I used a little less lemon juice! Great recipe! :-)"

MY REVIEW
chefsmommy User ID: 6454543 211326
Reviewed Jan. 15, 2012

"This was very good! I used some leftover grilled chicken, just heated it up in the pina colada mix and added more olives - a combination of Greek olives and black. Was very good. Will definitely make this again."

MY REVIEW
aug2295 User ID: 4631582 169967
Reviewed Apr. 25, 2010

"I left out the olives, celery and onions and grilled the chicken at a BBQ. The dish scored really high with my guests and myself!"

MY REVIEW
lisalc98 User ID: 1431289 104299
Reviewed Apr. 12, 2010

"Absolutely delicious!"

MY REVIEW
calif1950 User ID: 5000850 145736
Reviewed Mar. 28, 2010

"This was light and tasty. Perfect for a spring day!"

MY REVIEW
spdrwbbb User ID: 4121708 145735
Reviewed Jan. 1, 2010

"I made this on new year's eve, and it was a huge success! I didn't have the pina colada mix, so I used thawed coconut ice cream instead, and I sprinkled macadamia nuts on top for a finishing touch."

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