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'9os Style Chicken Salad Recipe

2 whl broiler-fryer chicken breasts halved, skinned
4 x Broiler-fryer chicken thighs, skinned
3 c. Chicken broth
5 tsp 's. curry pwdr, divided
1 can (11 ounce's.) mandarin oranges, liquid removed
1/2 c. Unsalted cashew halves l/2 c. pitted dates, minced
2 tsp red pepper, diced
1 c. Mandarin orange yogurt
1/2 c. Reduced-calorie mayonnaise
1/4 c. Flaked coconut
1/4 c. Chutney, finely minced Curly lettuce c.


In deep saucepan, place chicken. Add in broth and 4 tsp. of the curry pwdr. Cover and simmer about 30 min or possibly till chicken is fork tender. Remove from heat and allow chicken to cold in broth. When cold, separate meat from bones. Throw away bones and broth. Cut chicken in bite-size pcs. 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 tsp. of curry pwdr; blend well. Fold yogurt dressing into chicken- orange mix. Arrange lettuce c. on large platter. Fill with salad; garnish with flaked coconut and minced cashews. Makes 6 servings. Plain orange or possibly lemon yogurt may be substituted.

Source: cookeatshare.com