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To make chicken salad for 6 people you will need.
Ingredients
| 4 | | Skinless, boneless chicken breast | | 4 | | Skinless chicken thighs | | 24 | fl oz | chicken broth | | 5 | teaspoons | Curry powder, divided | | 11 | ounces | Oranges, mandarin, canned drained | | 2 1/2 | oz | Cashews, halved, unsalted | | 2 1/2 | oz | Dates, pitted, chopped | | 2 | teaspoons | Pepper, red, diced | | 8 | fl oz | Yogurt, mandarin orange | | 4 | fl oz | Mayonnaise | | 0 3/4 | oz | Coconut, flaked | | 1 1/4 | oz | Chutney, finely chopped | | | Curly lettuce cups | | | Coconut flaked | | | Cashews, chopped |
Instructions
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 the chicken salad, garnish with coconut and cashews.
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