Caribbean Chicken Caesar Salad

I wanted to make a new salad for Easter dinner and saw that I had saved this recipe from Taste of Home back in January. I didn't add the chicken with it this time but definitely will in the future. This was a wonderful salad! The whole family loved it plus it was easy to put together, so it's a keeper. I would highly recommend making this for a tasty summer dish this year!

CARIBBEAN CHICKEN CAESAR SALAD

• 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

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. Serve immediately.