Beach Bar Chicken and Cashew Salad

45 minutes Prep: 30 minutes Cook: 15 minutes

588 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

4	cups	salad greens	assorted
4	cups	fruit	mixed fresh
1	cup	mandarin oranges	canned
1 1/2	pounds	chicken	boneless, skinless
1/2	cup	cashew nuts
2	cups	yogurt, plain
1/2	cup	coconut	dried, shredded
1	tablespoon	honey	liquid
1	tablespoon	red wine vinegar
1	teaspoon	coconut extract
2	tablespoons	lemon juice
10	tablespoons	vegetable oil
2	ounces	white wine
2	cups	chicken broth

Directions

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 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.

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Nutrition Facts

Serving Size 317g

Amount per Serving

Calories 588 65% of calories from fat

	% Daily Value*
Total Fat 43.0g	66%
Saturated Fat 10.0g	52%
Trans Fat 0.0g
Cholesterol 115mg	38%
Sodium 263mg	11%
Total Carbohydrate 11.0g	4%
Dietary Fiber 0.0g	2%
Sugars 8.0g
Protein 37.0g	75%