Ingredients Jump to Instructions ↓

  1. 4 Breasts - chicken, halves, - broiler/fryer, Skinned

  2. 4 Thighs - chicken, skinned, - broiler/fryer type

  3. 3 cups 711ml Broth - chicken

  4. 5 teaspoons 25ml Curry powder - divided

  5. 11 oz 312g Oranges - mandarin, canned Drained

  6. 1/2 cup 118ml Cashews - halved, unsalted

  7. 1/2 cup 73g / 2.6oz Dates - pitted, chopped

  8. 2 teaspoons 10ml Pepper - red, diced

  9. 1 cup 237ml Yogurt - mandarin orange

  10. 1/2 cup 118ml Mayonnaise

  11. 1/4 cup 23g / 0.8oz Coconut - flaked

  12. 1/4 cup 36g / 1 1/3oz Chutney - finely chopped Curly lettuce cups Coconut flaked Cashews - chopped

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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.


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