Cooking Index - Cooking Recipes & IdeasBeach Bar Chicken and Cashew Salad Recipe - Cooking Index

Beach Bar Chicken and Cashew Salad

Type: Chicken, Poultry
Courses: Salads
Serves: 6 people

Recipe Ingredients

4 cups 948mlAssorted salad greens
4 cups 440g / 15ozMixed fresh fruit
1 cup 237mlCanned mandarin oranges
1 1/2 lbs 681g / 24ozChicken - skinless, boneless
1/2 cup 118mlCashews
2 cups 474mlPlain yogurt
1/2 cup 46g / 1.6ozDried - shredded coconut
1 tablespoon 15mlLiquid honey
1 tablespoon 15mlRed wine vinegar
1 teaspoon 5mlCoconut extract
2 tablespoons 30mlLemon juice
10 tablespoons 150mlSalad oil
2 oz 56gWhite wine
2 cups 474mlChicken 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.

Taste of Home


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