Beach Bar Chicken and Cashew Salad

Recipe Ingredients

4 cups	948ml	Assorted salad greens
4 cups	440g / 15oz	Mixed fresh fruit
1 cup	237ml	Canned mandarin oranges
1 1/2 lbs	681g / 24oz	Chicken - skinless, boneless
1/2 cup	118ml	Cashews
2 cups	474ml	Plain yogurt
1/2 cup	46g / 1.6oz	Dried - shredded coconut
1 tablespoon	15ml	Liquid honey
1 tablespoon	15ml	Red wine vinegar
1 teaspoon	5ml	Coconut extract
2 tablespoons	30ml	Lemon juice
10 tablespoons	150ml	Salad oil
2 oz	56g	White wine
2 cups	474ml	Chicken broth

Recipe Instructions

To prepare dressing, in a medium bowl mix together thoroughly yogurt, coconut, honey, vinegar, 8 tbs cooking oil, coconut extract and lemon juice. Refrigerate.

In a heavy skillet, add remaining 2 tbs 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 1/2 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.

Source:
Taste of Home

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