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

1. 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.
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 pina colada mix.
3. Add chicken and romaine to the tangerine mixture; drizzle with dressing and toss to coat.

chicken breasts, thawed nonalcoholic, celery, pineapple, green onion, olives, lemon juice, mayonnaise, parmesan cheese, garlic, salt, pepper, torn romaine

Taken from www.tasteofhome.com/recipes/caribbean-chicken-caesar-salad/ (may not work)