2 whole broiler-fryer chicken breasts; halved, skinned
4 broiler-fryer chicken thighs, skinn; ed
3 cup chicken broth
5 teaspoon 's. curry powder, divided
1 can (11 oz's.) mandarin oranges, draine; d
1/2 cup unsalted cashew halves l/2 cup pitt; ed dates, chopped
2 teaspoon . red pepper, diced
1 cup mandarin orange yogurt
1/2 cup reduced-calorie mayonnaise
1/4 cup flaked coconut
1/4 cup chutney, finely chopped curly lettu; ce 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 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.
Makes 6 servings. Plain orange or lemon yogurt may be substituted.
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