Recipe - 9os Style Chicken Salad

2 Whole broilerfryer chicken
breasts halved, skinned
4 Broilerfryer chicken
thighs, skinned
3 cup Chicken broth
5 teaspoon 's. curry powder, divided
1 cn (11 oz's.) mandarin
oranges, drained
One half cup Unsalted cashew halves
l/2 cup pitted dates,
chopped
2 teaspoon . red pepper, minced
1 cup Mandarin orange yogurt
One half cup Reducedcalorie mayonnaise
One fourth cup Flaked coconut
One fourth cup Chutney, finely chopped
Curly lettuce cups

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. When cool, separate
meat from bones. Discard bones and broth. Cut chicken in bitesize 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.

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

From the files of Al Rice, North Pole Alaska. Feb 1994

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini