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| 2 | Whole broiler-fryer chicken breasts halved, skinned |
| 4 | Broiler-fryer chicken thighs, skinned |
| 3 Tasse | chicken broth |
| 5 Teelöffel | 's. curry powder, divided |
| 1 Dose | (11 oz's.) mandarin oranges, drained |
| 1/2 Tasse | Unsalted cashew halves l/2 cup pitted dates, chopped |
| 2 Teelöffel | red pepper diced |
| 1 Tasse | Mandarin orange yogurt |
| 1/2 Tasse | Reduced-calorie mayonnaise |
| 1/4 Tasse | coconut flakes |
| 1/4 Tasse | Chutney, finely chopped Curly lettuce cups |
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In deep saucepan, place chicken. Add broth and 4 teaspoons of the curry powder. Cover and simmer about 30 minutes or until chicken is fork tender. Remove from heat and allow chicken to cool in broth. When cool, separate meat from bones. Discard bones and broth. Cut chicken in bite-size pieces. 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 teaspoon of curry powder; blend well. Fold yogurt dressing into chicken- orange mixture. Arrange lettuce cups on large platter. Fill with salad; garnish with flaked coconut and chopped cashews.
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