Try this Beach Bar Chicken and Cashew Salad recipe, or contribute your own.
Suggest a better descriptionTo 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.
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Serving Size: 1 Serving (276g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 320 | ||
Calories from Fat: 160 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.8g | 24 % | |
Saturated Fat 3.5g | 17 % | |
Monounsaturated Fat 5.4g | ||
Polyunsanturated Fat 7.4g | ||
Cholesterol 80.8mg | 25 % | |
Sodium 427.2mg | 15 % | |
Potassium 461.9mg | 12 % | |
Total Carbohydrate 9.8g | 3 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 9.4g | ||
Protein 28.3g | 40 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 320
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