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90 s Style Chicken Salad


4 each breasts, chicken, halves, - broiler, /fryer, boned, - s
4 each thighs, chicken, skinned, - broiler, /fryer type
3 cup broth, chicken
5 tsp curry powder, divided
11 oz oranges, mandarin, canned - drained
1/2 cup cashews, halved, unsalted
1/2 cup dates, pitted, chopped
2 tsp pepper, red, diced
1 cup yogurt, mandarin orange
1/2 cup mayonnaise, reduced - calorie
1/4 cup coconut, flaked
1/4 cup chutney, finely chopped
1 curly lettuce cups
1 coconut flaked
1 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

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.

Cook: Lynn Akers, Virginia

Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622


Servings: 6



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