Beach Bar Chicken & Cashew Salad

Beach Bar Chicken & Cashew Salad

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Penny Hall


Just adopted this recipe for my collection.


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  • 4 c
    salad greens
  • 4 c
    fresh fruit, mixed
  • 1 c
    mandarin oranges
  • 1.5 lb
    chicken, boneless and skinless
  • 1/2 c
  • 2 c
    yogurt, plain
  • 1/2 c
    coconut, dried and shredded
  • 1 Tbsp
  • 1 Tbsp
    red wine vinegar
  • 1 tsp
    coconut extract
  • 2 Tbsp
    lemon juice
  • 10 Tbsp
    salad oil
  • 2 oz
    white wine
  • 2 c
    chicken broth

How to Make Beach Bar Chicken & Cashew Salad


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

Printable Recipe Card

About Beach Bar Chicken & Cashew Salad

Course/Dish: Chicken Salads
Other Tag: Quick & Easy

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