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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.”
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 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

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 dressing and toss to coat.
Nutrition Facts
2 cups: 298 calories, 9g fat (3g saturated fat), 65mg cholesterol, 233mg sodium, 30g carbohydrate (25g sugars, 3g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 fat, 1/2 fruit.

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