Caribbean Chicken Caesar Salad

 
Caribbean Chicken Caesar Salad
This Caesar salad is taken to a brand new level in the Caribbeans with a smart piña colada flavor mixed with pineapples and mandarin oranges.

Makes 4 servings

Recipe from Taste of Home Magazine
INGREDIENTS:
1
 lb boneless skinless chicken breasts, cut into 1-inch pieces
½
cup thawed non-alcoholic piña colada mix, divided
1  
cup tangerine or mandarin orange segments
1  
celery rib, chopped
2 
tbsp crushed pineapple
1
green onion, chopped
4
 pitted ripe olives, sliced
2
 tbsp plus 2 tsp lemon juice
4
tsp mayonnaise
2
tsp grated Parmesan cheese
1
to 2 garlic cloves, minced
1/8
tsp salt
1/8   
tsp pepper
4
cups torn romaine or iceberg lettuce

DIRECTIONS:
1.  Combine chicken and ¼ cup piña 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 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 piña colada mix.
3.
Add chicken and romaine to the tangerine mixture; drizzle with dressing and toss to
  coat. Serve immediately.