Beach Bar Chicken & Cashew Salad
Submitted by friedgreentomato
Beach Bar Chicken and Cashew Salad layers poached chicken, fresh fruit, mandarin oranges, and cashews over greens with a coconut-yogurt honey dressing. A tropical, make-ahead summer salad.
YIELD
6 servingsPREP
30 minCOOK
15 minREADY
45 minThis salad has real restaurant DNA: a two-step chicken cooking method, a coconut-yogurt dressing made from scratch, fresh and canned fruit layered over greens, and cashews scattered on top for crunch. It’s a project, but one that rewards you with something genuinely special.
The chicken technique is worth understanding. It gets sauteed first until lightly browned on the outside, then returned to the pan with broth and white wine for a gentle 12-15 minute simmer. The sear gives flavor; the poach finishes it through without drying it out. The result is tender, juicy chicken that holds up under the dressing.
The coconut dressing is built on plain yogurt, shredded coconut, coconut extract, honey, red wine vinegar, and lemon juice. Coconut extract sounds like a fussy ingredient but it’s what makes the dressing distinctly tropical rather than just a honey yogurt situation.
Both the dressing and chicken can be made ahead and refrigerated, which makes this a smart salad for entertaining.
Chef Tips
- Cool the chicken completely before cubing; warm chicken in a cold salad releases liquid and wilts the greens
- Drain mandarin sections well before adding to the salad bowl
- Build each bowl individually just before serving so the greens stay crisp
- Serve dressing on the side for leftovers so they don’t get soggy
Variations
- Swap cashews for toasted macadamia nuts for an even more tropical angle
- Use grapes, mango, and strawberries for the mixed fresh fruit component
Ingredients
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.
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