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Caribbean Chicken Caesar Salad

 Caribbean Chicken Caesar Salad
“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.”
4 ServingsPrep/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

2 of 2

Caribbean Chicken Caesar Salad (continued)

Directions (continued)

  • dressing and toss to coat. Yield: 4 servings.
Nutritional Facts: 2 cups equals 298 calories, 9 g fat (3 g saturated fat), 65 mg cholesterol, 233 mg sodium, 30 g carbohydrate, 3 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 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.