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Caribbean Chicken Caesar Salad

 Caribbean Chicken Caesar Salad
4 ServingsPrep/Total Time: 30 min.


  • 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. Yield: 4 servings.
Nutrition Facts: 2 cups equals 298 calories, 9 g fat (3 g saturated fat), 65 mg cholesterol, 233 mg sodium, 30 g carbohydrate, 3 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 fat, 1/2 fruit.

by on Mar. 28, 2011 at 5:22 PM
Replies (21-30):
by on May. 9, 2011 at 12:19 PM

  • SweetLuci
  • by   Group Mod Luci on May. 8, 2011 at 11:50 AM
  •  This is supposed to be the Benihana dressing

    Japanese Ginger Dressing


    1/4 cup chopped onion
    1/4 cup peanut oil
    2 tablespoons rice wine vinegar
    2 tablespoons water
    1 tablespoon chopped fresh ginger root
    1 tablespoon chopped celery
    1 tablespoon soy sauce
    1 1/2 teaspoon tomato paste
    1 1/2 teaspoon granulated sugar
    1 teaspoon lemon juice
    salt and pepper

     Combine all ingredients in blender container or wok bowl of food processor fitted with steel knife; process until almost smooth. May be kept refrigerated up to one week.
by on May. 10, 2011 at 8:30 AM

Mango & Avocado Salad with Açai Berry Vinaigrette

1/2 cup V8 V-Fusion® Acai Mixed Berry Juice

1/4 cup olive oil

1/4 cup balsamic vinegar

2 tablespoons water

1 tablespoon Dijon-style mustard

1 clove garlic, minced

1/8 teaspoon ground black pepper

6 cups chopped romaine lettuce

1 medium mango, peeled, pitted and sliced (about 1 1/2 cups)

1/2 medium avocado, seeded, pitted and sliced (about 1/2 cup)

  • Beat the juice, oil, vinegar, water, mustard, garlic and black pepper in a medium bowl with a whisk or a fork.
  • Divide the lettuce among 4 salad bowls. Top with the mango and avocado slices. Spoon 2 tablespoons of the vinaigrette over eachsalad. Serve immediately.


  • Tip:  Garnish with fresh raspberries.
by on May. 10, 2011 at 8:31 AM

Papaya Shrimp Salad

1 pound cooked large shrimp, peeled and deveined

1 papaya, peeled, seeded and diced

1 cup whole kernel corn

4 green onions, chopped (about 1/2 cup)

1 cup Pace® Picante Sauce

1 tablespoon lemon or lime juice

Mixed salad greens

  • Place the shrimp, papaya, corn and onions into a large bowl. Add the picante sauce and lemon juice and toss to coat.
  • Serve the shrimp mixture over the salad greens.
by on May. 10, 2011 at 8:33 AM

Tuscan Shrimp Salad with Toast Points

2 tablespoons lowfat balsamic vinaigrette salad dressing

1/4 cup each chopped fresh parsley and basil

1 teaspoon minced garlic

4 ounces thawed frozen cooked deveined medium shrimp (about 12)

1/2 cup chopped plum tomato

2 cups mixed salad greens

2 slices Pepperidge Farm® Whole Grain 15 Grain Bread, toasted and cut diagonally into quarters

  • Stir the dressing, parsley, basil and garlic in a medium bowl. Add the shrimp and tomatoes and toss to coat. Cover and refrigerate for 30 minutes.
  • Arrange the salad greens on 2 plates. Divide the shrimp mixture between the plates. Tuck 4 bread quarters, point-side-out, around the greens on each plate.
by on May. 10, 2011 at 1:51 PM

Southwestern Grilled Chicken Salad

1 cup Pace® Picante Sauce

3 tablespoons vegetable oil

1 tablespoon lime juice

1/4 teaspoon garlic powder or 1 clove garlic, minced

4 skinless, boneless chicken breast halves (about 1 pound)

1/2 teaspoon chili powder

6 cups mixed salad greens torn in bite-size pieces

1 can (about 15 ounces) black beans, rinsed and drained

2 medium oranges, peeled and sliced

2 green onions, sliced

  • Stir the picante sauce, 2 tablespoons oil, lime juice and garlic powder in a small bowl.
  • Sprinkle the chicken with chili powder. Brush with the remaining oil.
  • Heat the grill to medium and grill chicken for 15 minutes or until cooked through, turning once. Slice the chicken into strips.
  • Place the salad greens on 4 plates. Top with the chicken, beans and oranges. Sprinkle with the onions and pour the picante sauce mixture over all.
by on May. 10, 2011 at 1:52 PM

Layered Tex-Mex Salad

1/2 cup Pace® Picante Sauce

1/2 cup mayonnaise

1/4 cup sour cream or plain yogurt

3 cups coarsely shredded lettuce

2 medium tomatoes, chopped (about 2 cups)

1 small cucumber, cut in half lengthwise and sliced (about 1 1/2 cups)

1 medium red onion, sliced

1 large avocado, peeled, pitted and thinly sliced (about 1 cup)

1/4 cup sliced pitted ripe olives

  • Stir the picante sauce, mayonnaise and sour cream in a small bowl.
  • Layer the lettuce, tomatoes, cucumber, onion and avocado in a large clear glass bowl. Spoon the picante sauce mixture over the top. Sprinkle with the olives. Serve immediately.
by on May. 10, 2011 at 1:53 PM

BLT Salad Toss

1/2 cup Pace® Picante Sauce

1/4 cup prepared Italian salad dressing

6 cups romaine lettuce, torn into bite-sized pieces

2 medium tomatoes, cut into thin wedges

2/3 cup sliced pitted ripe olives

2 cups corn chips

2 ounces shredded Cheddar cheese (about 1/2 cup)

3 slices bacon, cooked and crumbled

  • Stir the picante sauce and dressing in a large bowl.
  • Add the lettuce, tomatoes, olives and chips and toss to coat. Top with the cheese and bacon. Serve immediately.
by on May. 16, 2011 at 8:46 PM

Fresh Asian Chicken Salad

Fresh Asian Chicken Salad recipe

What You Need

1 small boneless skinless chicken breast half (4 oz.)
1/4 cup  KRAFT Asian Toasted Sesame Dressing, divided
2 cups torn salad greens
1 small  navel orange, peeled, sliced
1/2 cup diagonally sliced snow peas
1 small  carrot, cut into matchlike sticks
1 Tbsp. PLANTERS Slivered Almonds, toasted

Make It


BRUSH chicken with 2 tsp. dressing.

COOK in nonstick skillet on medium-high heat 2 min. on each side or until browned on both sides; cover. Simmer on medium-low heat 5 min. or until done (165ºF), turning occasionally. Slice chicken.

COVER 2 plates with lettuce; top with oranges, vegetables, chicken and nuts. Drizzle with remaining dressing.

Kraft Kitchens Tips

Prepare using KRAFT Light Asian Toasted Sesame Dressing.
by on May. 16, 2011 at 8:52 PM

Strawberry Romaine Salad

 Strawberry Romaine Salad
10 ServingsPrep/Total Time: 30 min.


  • 1/4 cup sugar
  • 1/3 cup slivered almonds
  • 1 bunch romaine, torn
  • 1 small onion, halved and thinly sliced
  • 2 cups halved fresh strawberries

  • 1/4 cup mayonnaise
  • 2 tablespoons sugar
  • 1 tablespoon sour cream
  • 1 tablespoon milk
  • 2-1/4 teaspoons cider vinegar
  • 1-1/2 teaspoons poppy seeds


  • In a small heavy skillet over medium-low heat, cook and stir the
  • sugar until melted and caramel in color, about 10 minutes. Stir in
  • almonds until coated. Spread on foil to cool; break into small
  • pieces.
  • In a large bowl, combine the romaine, onion and strawberries. Combine
  • the dressing ingredients; drizzle over salad and toss to coat.
  • Sprinkle with coated almonds. Yield: 10 servings.
Nutrition Facts: 7 g fat (1 g saturated fat), 2 mg cholesterol, 35 mg sodium, 12 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.
by on Jul. 5, 2011 at 12:52 AM

Posted by 
 on Jul. 1, 2011 at 7:23 AM 
Group Mod Luci

Orange Crush Salad

1/4 head iceberg lettuce, sliced 
2 cups baby spinach leaves 
1 can (6.1 ounces) mandarin orange segments, drained 
1/2 cup chow-mein noodles 
Asian-ginger salad dressing 

Toss lettuce and spinach together in a serving bowl. Arrange orange segments in a circle on top. Place noodles, crushed or whole, in the center of oranges. Keep the dressing on the side.

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