Beach Bar Chicken & Cashew Salad

Name: Beach Bar Chicken and Cashew Salad
Yield: 6
Cuisine: Fusion
Ingredients: mixed salad greens; fruit; mandarin oranges; chicken; cashew nuts; yogurt, plain; coconut; honey; red wine vinegar; coconut extract; lemon juice; vegetable oil; white wine; chicken broth

Yield

6 servings

Prep

30 min

Cook

15 min

Ready

45 min

Trans-fat Free

Ingredients

Amount	Measure	Ingredient	Features
4	cups	mixed salad greens assorted	*
4	cups	fruit mixed fresh	*
1	cup	mandarin oranges canned	*
1 ½	pounds	chicken boneless, skinless
½	cup	cashew nuts	*
2	cups	yogurt, plain
½	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

Ingredients

Amount	Measure	Ingredient	Features
946	ml	mixed salad greens assorted	*
946	ml	fruit mixed fresh	*
237	ml	mandarin oranges canned	*
680.4	g	chicken boneless, skinless
118	ml	cashew nuts	*
473	ml	yogurt, plain
118	ml	coconut dried, shredded	*
15	ml	honey liquid
15	ml	red wine vinegar
5	ml	coconut extract	*
3E+1	ml	lemon juice
1.5E+2	ml	vegetable oil
57.8	ml/g	white wine
473	ml	chicken broth

Directions

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

In a heavy skillet, add remaining 2 tablespoons 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 to 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.