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Beach Bar Chicken and Cashew Salad

Yields:6 servings
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Recipe Cooking TimePreparation30 minutes
Cooking15 minutes
Ready In45 minutes
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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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Lor Lor

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*****

Apple-Glazed Roast Pork- Crockpot

This recipe for Apple-Glazed Roast Pork - Crockpot, was very easy to make. It was delicious! It was my first time using a crockpot and this one recipe got me hooked on using the crockpot more often. The pork came out sooooo good! Thanks for sharing this... Lor Lor

 
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