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Caribbean Chicken Caesar Salad for Two

 Caribbean Chicken Caesar Salad for Two
2 ServingsPrep/Total Time: 30 min.


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


  • Combine chicken and 2 tablespoons 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,

2 of 2

Caribbean Chicken Caesar Salad for Two (continued)

Directions (continued)

  • 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. Serve immediately. Yield: 2 servings.
Nutritional Facts: 2 cups equals 300 calories, 9 g fat (3 g saturated fat), 65 mg cholesterol, 311 mg sodium, 30 g carbohydrate, 3 g fiber, 25 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat, 1/2 fruit.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.