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Caribbean Chicken Caesar Salad for Two

Total Time

Prep/Total Time: 30 min.


2 servings


  • 1/2 pound boneless skinless chicken breasts, cut into 1-inch pieces
  • 1/4 cup thawed nonalcoholic 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


  1. 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.
  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. Serve immediately.

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