Caribbean Chicken Caesar Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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âA 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.â 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:
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.
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