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Add a photoServings: 12
Ingredients
- 4 x Skinless Boneless Chicken Breasts
- broiler/fryer, bon
- 4 x Skinless Chicken Thighs - broiler/fryer type
- 3 c. Nonfat Chicken Broth
- 5 tsp Curry pwdr divided
- 11 ounce Mandarin Oranges In Juice Liquid removed
- 1/4 c. Cashews Unsalted, Halved
- 1/2 c. Pitted Dates minced
- 2 tsp Red Bell Pepper diced
- 1 c. Lowfat Yogurt mandarin orange
- 1/2 c. Nonfat Mayonnaise
- 1/4 c. Coconut flaked
- 1/4 c. Chutney finely minced
- Curly lettuce c.
- Coconut flaked
- Cashews minced
Directions
- Put the chicken in a deep saucepan. Add in broth and 4 tsp. of the curry pwdr. Cover and simmer for about 30 min or possibly till the chicken is fork tender.
- Remove from the heat and allow the chicken to cold in the broth. When cold, separate the meat from the bones. Throw away the bones and broth.
- Cut chicken into bite-sized pcs 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 tsp. of curry pwdr; blend well.
- Fold the yogurt dressing into the chicken-orange mix.
- Arrange lettuce c. on a large platter. Fill with salad, garnish with coconut and cashews.
- * Plain orange or possibly lemon yogurt may be substituted.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 361g | |
| Recipe makes 12 servings | |
| Calories 691 | |
| Calories from Fat 434 | 63% |
| Total Fat 48.84g | 61% |
| Saturated Fat 16.32g | 65% |
| Trans Fat 0.04g | |
| Cholesterol 176mg | 59% |
| Sodium 371mg | 15% |
| Potassium 702mg | 20% |
| Total Carbs 16.21g | 4% |
| Dietary Fiber 3.3g | 11% |
| Sugars 11.41g | 8% |
| Protein 46.48g | 74% |
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