| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Salad/dress, Poultry |
1 |
Servings |
INGREDIENTS
| 2 |
|
Whole broiler-fryer chicken breasts halved, skinned |
| 4 |
|
Broiler-fryer chicken thighs, skinned |
| 3 |
c |
Chicken broth |
| 5 |
ts |
's. curry powder, divided |
| 1 |
cn |
(11 oz's.) mandarin oranges, drained |
| 1/2 |
c |
Unsalted cashew halves l/2 cup pitted dates, chopped |
| 2 |
ts |
. red pepper, diced |
| 1 |
c |
Mandarin orange yogurt |
| 1/2 |
c |
Reduced-calorie mayonnaise |
| 1/4 |
c |
Flaked coconut |
| 1/4 |
c |
Chutney, finely chopped Curly lettuce cups |
INSTRUCTIONS
In deep saucepan, place chicken. Add broth and 4 teaspoons of the
curry powder. Cover and simmer about 30 minutes or until chicken is
fork tender. Remove from heat and allow chicken to cool in broth.
When cool, separate meat from bones. Discard bones and broth. Cut
chicken in bite-size pieces. In large bowl, place chicken, oranges,
cashew halves, dates and red pepper; set aside. In a small bowl, make
dressing by mixing together yogurt, mayonnaise, coconut, chutney and
the remaining teaspoon of curry powder; blend well. Fold yogurt
dressing into chicken- orange mixture. Arrange lettuce cups on large
platter. Fill with salad; garnish with flaked coconut and chopped
cashews.
Makes 6 servings. Plain orange or lemon yogurt may be substituted.
From the files of Al Rice, North Pole Alaska. Feb 1994
Posted to MM-Recipes Digest V3 #246
Date: Sun, 8 Sep 1996 23:50:46 -0400
From: BobbieB1@aol.com
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