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Recipe: 90's Style Chicken Salad Adjusted
Similar Categories: 90s, Style, Chicken, Salad, Adjusted
90'S Style Chicken Salad (Adjusted)
4 Skinless Boneless Chicken Breasts -- -
broiler/fryer, bon
4 Skinless Chicken Thighs -- - broiler/fryer type
3 Cups Nonfat Chicken Broth
5 Teaspoons Curry powder -- divided
11 Ounces Mandarin Oranges In Juice -- Drained
1/4 Cup Cashews -- Unsalted, Halved
1/2 Cup Pitted Dates -- chopped
2 Teaspoons Red Bell Pepper -- diced
1 Cup Lowfat Yogurt -- mandarin orange
1/2 Cup Nonfat Mayonnaise
1/4 Cup Coconut -- flaked
1/4 Cup Chutney -- finely chopped
Curly lettuce cups
Coconut flaked
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.
4 Skinless Boneless Chicken Breasts -- -
broiler/fryer, bon
4 Skinless Chicken Thighs -- - broiler/fryer type
3 Cups Nonfat Chicken Broth
5 Teaspoons Curry powder -- divided
11 Ounces Mandarin Oranges In Juice -- Drained
1/4 Cup Cashews -- Unsalted, Halved
1/2 Cup Pitted Dates -- chopped
2 Teaspoons Red Bell Pepper -- diced
1 Cup Lowfat Yogurt -- mandarin orange
1/2 Cup Nonfat Mayonnaise
1/4 Cup Coconut -- flaked
1/4 Cup Chutney -- finely chopped
Curly lettuce cups
Coconut flaked
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.
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