• 1serving

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, C

Ingredients Jump to Instructions ↓

  1. 2 Whole broiler-fryer chicken breasts halved, skinned

  2. 4 Broiler-fryer chicken thighs, skinned

  3. 3 cups Chicken broth

  4. 5 teaspoons 's. curry powder, divided

  5. 1 can (11 oz's.) mandarin oranges, drained

  6. cup Unsalted cashew halves l/2 cup pitted dates, chopped

  7. 2 teaspoonsred pepper, diced

  8. 1 cup Mandarin orange yogurt

  9. cup Reduced-calorie mayonnaise

  10. cup Flaked coconut

  11. cup Chutney, finely chopped Curly lettuce cups

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. Makes 6 servings. Plain orange or lemon yogurt may be substituted.

  4. 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@...


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