Beach Bar Chicken And Cashew Salad

Directions

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.