| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Salads, 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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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