|4 cups||Assorted salad greens|
|4 cups||Mixed fresh fruit|
|1 cup||Canned mandarin oranges|
|1½ pounds||Boneless, skinless chicken|
|2 cups||Plain yogurt|
|½ cup||Dried, shredded coconut|
|1 tablespoon||Liquid honey|
|1 tablespoon||Red wine vinegar|
|1 teaspoon||Coconut extract|
|2 tablespoons||Lemon juice|
|10 tablespoons||Salad oil|
|2 ounces||White wine|
|2 cups||Chicken broth|
To prepare dressing, in a medium bowl mix together thoroughly yogurt, coconut, honey, vinegar, 8 tb cooking oil, coconut extract and lemon juice. Refrigerate. In a heavy skillet, add remaining 2 tb cooking oil and bring to medium high heat. When hot, add chicken breasts.
Saute, turning often, until just lightly brown. Remove the chicken breasts from skillet. Chicken will not be cooked through. Wipe oil from skillet and return pan to medium heat. Add chicken, broth and wine. Heat to boil, reduce heat and partially cover. Simmer until tender, about 12-15 minutes. Remove chicken and allow to cool to room temperature. Cut into ½ inch cubes. Refrigerate. When ready to serve, divide salad greens (cut into bite-size pieces) equally among six individual bowls. Similarly divide and top the greens with the fresh fruit, then the mandarin sections (drained), the cubed chicken and the cashews. Dressing may be served on top of the salad or on the side.
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