Beach Bar Chicken & Cashew Salad Recipe
Recipe Ingredients
4 cup assorted salad greens
4 cup mixed fresh fruit
1 cup canned mandarin oranges
1 1/2 lb boneless, skinless chicken
1/2 cup cashews
2 cup plain yogurt
1/2 cup dried, shredded coconut
1 tbsp liquid honey
1 tbsp red wine vinegar
1 tsp coconut extract
2 tbsp lemon juice
10 tbsp salad oil
2 oz white wine
2 cup chicken broth
Recipe Preparation
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.
Servings: 6
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Beach Bar Chicken & Cashew Salad Recipe Category
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