Title: 90's style chicken salad
 Categories: Poultry, Finalist
      Yield: 6 Servings
 
      4 ea Breasts, chicken, halves,
           -- broiler/fryer, boned,
           -- skinned
      4 ea Thighs, chicken, skinned,
           -- broiler/fryer type
      3 c  Broth, chicken
      5 ts Curry powder, divided
     11 oz Oranges, mandarin, canned
           -- drained
    1/2 c  Cashews, halved, unsalted
    1/2 c  Dates, pitted, chopped
      2 ts Pepper, red, diced
      1 c  Yogurt, mandarin orange
    1/2 c  Mayonnaise, reduced
           -- calorie
    1/4 c  Coconut, flaked
    1/4 c  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.