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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Cook Lynn Akers, Virginia. Source Chicken Cookery - 1994 Delmarva Chicken Cooking Contest, Delmarva Poultry Industries, Inc.,Georgetown, Delaware, 19947-9622 Ingredients:
4 boneless skinless chicken breast halves (broiler/fryer) |
4 chicken thighs, skinned,broiler/fryer type |
3 cups chicken broth |
5 teaspoons curry powder, divided |
11 ounces mandarin oranges, canned and drained |
1/2 cup cashews, halved,unsalted |
1/2 cup dates, pitted and chopped |
2 teaspoons red peppers, diced |
1 cup mandarin orange yogurt |
1/2 cup reduced-calorie mayonnaise |
1/4 cup coconut, flaked |
1/4 cup chutney, finely chopped |
curly lettuce cup |
flaked coconut |
cashews, chopped |
Directions:
1. Put the chicken in a deep saucepan.
2. Add broth and 4 teaspoons of the curry powder.
3. Cover and simmer for about 30 minutes or until the chicken is fork tender.
4. Remove from the heat and allow the chicken to cool in the broth.
5. When cool, separate the meat from the bones.
6. Discard the bones and broth.
7. Cut chicken into bite-sized pieces and put it into a large bowl with the oranges, cashew halves, dates, and red pepper; set aside.
8. In a small bowl, make the dressing by mixing together the yogurt, mayonnaise, coconut, chutney, and the remaining teaspoon of curry powder; blend well.
9. Fold the yogurt dressing into the chicken-orange mixture.
10. Arrange lettuce cups on a large platter.
11. Fill with salad, garnish with coconut and cashews.
12. *Plain orange or lemon yogurt may be substituted.
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