Title: Beach bar chicken and cashew salad
 Categories: Salads
      Yield: 6 Servings
 
      4 c  Assorted salad greens
      4 c  Mixed fresh fruit
      1 c  Canned mandarin oranges
  1 1/2 lb Boneless, skinless chicken
    1/2 c  Cashews
      2 c  Plain yogurt
    1/2 c  Dried, shredded coconut
      1 tb Liquid honey
      1 tb Red wine vinegar
      1 ts Coconut extract
      2 tb Lemon juice
     10 tb Salad oil
      2 oz White wine
      2 c  Chicken broth
 
  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.