Beach Bar Chicken & Cashew Salad
chicken, boneless and skinless
coconut, dried and shredded
1To prepare dressing, in a medium bowl mix together thoroughly yogurt, coconut, honey, vinegar, 8 tablespoons salad oil, coconut extract and lemon juice; Refrigerate.
2In a heavy skillet, add remaining 2 tablespoons oil and bring to medium high heat.
3When hot, add chicken breasts; Saute, turning often, until just lightly brown.
4Remove the chicken breasts from skillet; Chicken will not be cooked through.
5Wipe oil from skillet and return pan to medium heat.
6Add chicken, broth and wine; Heat to boil, reduce heat and partially cover.
7Simmer until tender, about 12-15 minutes; Remove chicken and allow to cool to room temperature.
8Cut into 1/2 inch cubes; Refrigerate.
9When ready to serve, divide salad greens (cut into bite-size pieces) equally among six individual bowls.
10Similarly 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.