4 ea Breasts, chicken, halves,
-- broiler/fryer, boned,
-- skinned
4 ea Thighs, chicken, skinned,
-- broiler/fryer type
3 c Broth, chicken
5 ts Curry powder, divided
11 oz Oranges, mandarin, canned
-- drained
1/2 c Cashews, halved, unsalted
1/2 c Dates, pitted, chopped
2 ts Pepper, red, diced
1 c Yogurt, mandarin orange
1/2 c Mayonnaise, reduced
-- calorie
1/4 c Coconut, flaked
1/4 c Chutney, finely chopped
Curly lettuce cups
Coconut flaked
Cashews, chopped
Put the chicken in a deep saucepan. Add broth and 4 teaspoons of
the curry powder. Cover and simmer for about 30 minutes or until the
chicken is fork tender.
Remove from the heat and allow the chicken to cool in the broth.
When cool, separate the meat from the bones. Discard the bones and
broth.
Cut chicken into bite-sized pieces and put it into a large bowl
with the oranges, cashew halves, dates, and red pepper; set aside.
In a small bowl, make the dressing by mixing together the yogurt,
mayonnaise, coconut, chutney, and the remaining teaspoon of curry
powder; blend well.
Fold the yogurt dressing into the chicken-orange mixture.
Arrange lettuce cups on a large platter. Fill with salad,
garnish with coconut and cashews.
* Plain orange or lemon yogurt may be substituted.
