Beach bar chicken and cashew salad

Yield: 6 Servings

Measure Ingredient
4 cups Assorted salad greens
4 cups Mixed fresh fruit
1 cup Canned mandarin oranges
1½ pounds Boneless, skinless chicken
½ cup Cashews
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.

From Gemini's MASSIVE MealMaster collection at

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