Back to Caribbean Chicken Caesar Salad

Print Options


Card Sizes

Caribbean Chicken Caesar Salad Recipe

Caribbean Chicken Caesar Salad Recipe

“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.”
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings


  • 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.

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.

Reviews for Caribbean Chicken Caesar Salad

Sort By :
Reviewed Jul. 17, 2013

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

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."

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!"

Reviewed Apr. 12, 2010

"Absolutely delicious!"

Reviewed Mar. 28, 2010

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

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."

Loading Image

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.