Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Whole broiler-fryer chicken -l/2 cup pitted dates,
-breasts halved, skinned -chopped
4 Broiler-fryer chicken 2 ts . red pepper, diced
-thighs, skinned 1 c Mandarin orange yogurt
3 c Chicken broth 1/2 c Reduced-calorie mayonnaise
5 ts 's. curry powder, divided 1/4 c Flaked coconut
1 cn (11 oz's.) mandarin 1/4 c Chutney, finely chopped
-oranges, drained -Curly lettuce cups
1/2 c Unsalted cashew halves

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.

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

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