1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1/2 cup thawed nonalcoholic 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
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.