'9os Style Chicken Salad

Ingredients: Whole Broiler-fryer Chicken Breasts Halved, Skinned Broiler-fryer Chicken Thighs, Skinned Cups Chicken Broth Teaspoons 's. Curry Powder, Divided Can (11 Oz's.) Mandarin Oranges, Drained 1/2 Cups Unsalted Cashew Halves L/2 Cup Pitted Dates, Chopped Teaspoons . Red Pepper, Diced Cup Mandarin Orange Yogurt 1/2 Cups Reduced-calorie Mayonnaise 1/4 Cups Flaked Coconut 1/4 Cups Chutney, Finely Chopped Curly Lettuce Cups Makes:

Directions:

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

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