Beach Bar Chicken And Cashew Salad Recipe

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0 votes | 7644 views
Servings: 6


Cost per serving $2.44 view details


  1. To prepare dressing, in a medium bowl mix together thoroughly yogurt, coconut, honey, vinegar, 8 tb veg. oil, coconut extract and lemon juice.
  2. Chill. In a heavy skillet, add in remaining 2 tb veg. oil and bring to medium high heat. When warm, add in chicken breasts. Saute/fry, turning often, till just lightly brown. Remove the chicken breasts from skillet. Chicken won't be cooked through. Wipe oil from skillet and return pan to medium heat. Add in chicken, broth and wine. Heat to boil, reduce heat and partially cover. Simmer till tender, about 12-15 min. Remove chicken and allow to cold to room temperature. Cut into 1/2 inch cubes. Chill. When ready to serve, divide salad greens (cut into bite-size pcs) equally among six individual bowls. Similarly divide and top the greens with the fresh fruit, then the mandarin sections (liquid removed), the cubed chicken and the cashews. Dressing may be served on top of the salad or possibly on the side.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 500g
Recipe makes 6 servings
Calories 622  
Calories from Fat 383 62%
Total Fat 43.49g 54%
Saturated Fat 10.96g 44%
Trans Fat 0.0g  
Cholesterol 68mg 23%
Sodium 305mg 13%
Potassium 644mg 18%
Total Carbs 38.47g 10%
Dietary Fiber 4.1g 14%
Sugars 28.13g 19%
Protein 21.04g 34%
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