Ingredients Jump to Instructions ↓

  1. 1/2 pound boneless skinless chicken breasts, cut into 1-inch pieces

  2. 1/4 cup thawed non-alcoholic pina colada mix, divided

  3. 1/2 cup tangerine or mandarin orange segments

  4. 1 celery rib, chopped

  5. 1 tablespoon crushed pineapple

  6. 1 green onion, chopped

  7. 2 pitted ripe olives, sliced

  8. 3 teaspoons lemon juice

  9. 2 teaspoons mayonnaise

  10. 1 teaspoon grated Parmesan cheese

  11. 1 to 2 garlic cloves, minced

  12. 1/8 teaspoon salt

  13. 1/8 teaspoon pepper

  14. 2 cups torn romaine or iceberg lettuce

Instructions Jump to Ingredients ↑

  1. 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. Yield: 2 servings.


Send feedback