Title: '9os style chicken salad
 Categories: Salads, Poultry
      Yield: 1 Servings
 
      2    Whole broiler-fryer chicken
           -breasts halved, skinned
      4    Broiler-fryer chicken
           -thighs, skinned
      3 c  Chicken broth
      5 ts 's. curry powder, divided
      1 cn (11 oz's.) mandarin
           -oranges, drained
    1/2 c  Unsalted cashew halves
           -l/2 cup pitted dates,
           -chopped
      2 ts . red pepper, diced
      1 c  Mandarin orange yogurt
    1/2 c  Reduced-calorie mayonnaise
    1/4 c  Flaked coconut
    1/4 c  Chutney, finely chopped
           -Curly lettuce cups
 
  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.
  
  Makes 6 servings.   Plain orange or lemon yogurt may be substituted.