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.