Caribbean Chicken Caesar Salad

1 lb boneless skinless chicken breast, cut into 1-in pieces
1/2 cup thawed non-alcoholic pina colada mix (divided)
1 cup 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 light mayo
2 tsp grated parmesan cheese
1-2 garlic cloves, minced
1/8 tsp salt
1/8 tsp pepper
4 cups chopped romaine

Combine chicken and 1/4 cup pina colada mix. In large skillet, coated w/ cooking spray, cook and stir chicken mixture over medium heat until chicken no longer pink. Remove from heat and set aside.

Combine tangerines, celery, pineapple, onion, and olives in a large bowl. In a small bowl, combine lemon juice, mayo, 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.

Yield: 4 servings (approx 2 cups each)

Number of Servings: 4

Recipe submitted by SparkPeople user JLHNELL.