Recipe - Beach Bar Chicken And Cashew Salad

4 cup Assorted salad greens
4 cup Mixed fresh fruit
1 cup Canned mandarin oranges
1 One half pound Boneless, skinless chicken
One half cup Cashews
2 cup Plain yogurt
One half cup Dried, shredded coconut
1 tablespoon Liquid honey
1 tablespoon Red wine vinegar
1 teaspoon Coconut extract
2 tablespoon Lemon juice
10 tablespoon Salad oil
2 ounce White wine
2 cup Chicken broth

To prepare dressing, in a medium bowl mix together thoroughly yogurt,
coconut, honey, vinegar, 8 tablespoon cooking oil, coconut extract and lemon juice.
Refrigerate. In a heavy skillet, add remaining 2 tablespoon 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 1215 minutes. Remove chicken and allow
to cool to room temperature. Cut into One half inch cubes. Refrigerate. When
ready to serve, divide salad greens (cut into bitesize 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini