---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
  
       Title: 90’s Style Chicken Salad
  Categories: Poultry, 1992 dccc, Finalist
       Yield: 6 servings
  
       4 ea Breasts, chicken, halves,         1/2 c  Dates, pitted, chopped
            -- broiler/fryer, boned,            2 ts Pepper, red, diced
            -- skinned                          1 c  Yogurt, mandarin orange
       4 ea Thighs, chicken, skinned,         1/2 c  Mayonnaise, reduced
            -- broiler/fryer type                    -- calorie
       3 c  Broth, chicken                    1/4 c  Coconut, flaked
       5 ts Curry powder, divided             1/4 c  Chutney, finely chopped
      11 oz Oranges, mandarin, canned                Curly lettuce cups
            -- drained                               Coconut flaked
     1/2 c  Cashews, halved, unsalted                Cashews, chopped
  
        Put the chicken in a deep saucepan.  Add broth and 4 teaspoons of
   the curry powder.  Cover and simmer for about 30 minutes or until the
   chicken is fork tender.
   
        Remove from the heat and allow the chicken to cool in the broth.
   When cool, separate the meat from the bones.  Discard the bones and
   broth.
   
        Cut chicken into bite-sized pieces and put it into a large bowl
   with the oranges, cashew halves, dates, and red pepper; set aside.
   
        In a small bowl, make the dressing by mixing together the yogurt,
   mayonnaise, coconut, chutney, and the remaining teaspoon of curry
   powder; blend well.
   
        Fold the yogurt dressing into the chicken-orange mixture.
   
        Arrange lettuce cups on a large platter.  Fill with salad,
   garnish with coconut and cashews.
   
        * Plain orange or lemon yogurt may be substituted.
   
        Cook:  Lynn Akers, Virginia
   
        Source: “Chicken Cookery”  - 1994 Delmarva Chicken Cooking Contest
        :       Delmarva Poultry Industries, Inc.
        :       Georgetown, Delaware, 19947-9622
  
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