Best Caribbean Chicken Caesar Salad Recipes

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CARIBBEAN CHICKEN CAESAR SALAD



Caribbean Chicken Caesar Salad image

"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."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 14

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

Steps:

  • 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 : Calories 298 calories, Fat 9g fat (3g saturated fat), Cholesterol 65mg cholesterol, Sodium 233mg sodium, Carbohydrate 30g carbohydrate (25g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges

CARIBBEAN CHICKEN CAESAR SALAD FOR TWO



Caribbean Chicken Caesar Salad for Two image

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 14

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

Steps:

  • 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., 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. Serve immediately.

Nutrition Facts :

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