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Ingredientes
- 2 whl broiler-fryer chicken breasts halved, skinned
- 4 x Broiler-fryer chicken thighs, skinned
- 3 c. Chicken broth
- 5 tsp 's. curry pwdr, divided
- 1 can (11 ounce's.) mandarin oranges, liquid removed
- 1/2 c. Unsalted cashew halves l/2 c. pitted dates, minced
- 2 tsp red pepper, diced
- 1 c. Mandarin orange yogurt
- 1/2 c. Reduced-calorie mayonnaise
- 1/4 c. Flaked coconut
- 1/4 c. Chutney, finely minced Curly lettuce c.
Direcciones
- In deep saucepan, place chicken. Add in broth and 4 tsp. of the curry pwdr. Cover and simmer about 30 min or possibly till chicken is fork tender.
- Remove from heat and allow chicken to cold in broth. When cold, separate meat from bones. Throw away bones and broth. Cut chicken in bite-size pcs.
- 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 tsp. of curry pwdr; blend well. Fold yogurt dressing into chicken- orange mix. Arrange lettuce c. on large platter. Fill with salad; garnish with flaked coconut and minced cashews.
- Makes 6 servings. Plain orange or possibly lemon yogurt may be substituted.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 243g | |
| Recipe makes 4 servings | |
| Calories 346 | |
| Calories from Fat 281 | 81% |
| Total Fat 32.3g | 40% |
| Saturated Fat 5.62g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 660mg | 28% |
| Potassium 259mg | 7% |
| Total Carbs 12.24g | 3% |
| Dietary Fiber 1.7g | 6% |
| Sugars 5.62g | 4% |
| Protein 4.55g | 7% |
