Beach Bar Chicken and Cashew Salad Recipe

Name: Beach Bar Chicken and Cashew Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups mixed salad greens assorted; 4 cups fruit mixed fresh; 1 cup mandarin oranges canned; 1 1/2 pounds chicken boneless, skinless; 1/2 cup cashew nuts; 2 cups yogurt, plain; 1/2 cup coconut dried, shredded; 1 tablespoon honey liquid; 1 tablespoon red wine vinegar; 1 teaspoon coconut extract; 2 tablespoons lemon juice; 10 tablespoons vegetable oil; 2 ounces white wine; 2 cups chicken broth

Servings: persons

4 cups mixed salad greens assorted
4 cups fruit mixed fresh
1 cup mandarin oranges canned
1 1/2 pounds chicken boneless, skinless
1/2 cup cashew nuts
2 cups yogurt, plain
1/2 cup coconut dried, shredded
1 tablespoon honey liquid
1 tablespoon red wine vinegar
1 teaspoon coconut extract
2 tablespoons lemon juice
10 tablespoons vegetable oil
2 ounces white wine
2 cups chicken broth

1
To prepare dressing, in a medium bowl mix together thoroughly yogurt, coconut, honey, vinegar, 8 tablespoons cooking oil, coconut extract and lemon juice.
2
Refrigerate.
3
In a heavy skillet, add remaining 2 tablespoons cooking oil and bring to medium high heat.
4
When hot, add chicken breasts.
5
Saute, turning often, until just lightly brown.
6
Remove the chicken breasts from skillet.
7
Chicken will not be cooked through.
8
Wipe oil from skillet and return pan to medium heat.
9
Add chicken, broth and wine.
10
Heat to boil, reduce heat and partially cover.
11
Simmer until tender, about 12 to 15 minutes.
12
Remove chicken and allow to cool to room temperature.
13
Cut into 1/2 inch cubes.
14
Refrigerate.
15
When ready to serve, divide salad greens (cut into bite-size pieces) equally among six individual bowls.
16
Similarly divide and top the greens with the fresh fruit, then the mandarin sections (drained), the cubed chicken and the cashews.
17
Dressing may be served on top of the salad or on the side.

923

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 cups mixed salad greens assorted, 4 cups fruit mixed fresh, 1 cup mandarin oranges canned, 1 1/2 pounds chicken boneless, skinless, and more.

Yes, Beach Bar Chicken and Cashew Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Beach Bar Chicken and Cashew Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions