4 each breasts, chicken, halves, - broiler, /fryer, boned, - s
4 each thighs, chicken, skinned, - broiler, /fryer type
3 cup broth, chicken
5 tsp curry powder, divided
11 oz oranges, mandarin, canned - drained
1/2 cup cashews, halved, unsalted
1/2 cup dates, pitted, chopped
2 tsp pepper, red, diced
1 cup yogurt, mandarin orange
1/2 cup mayonnaise, reduced - calorie
1/4 cup coconut, flaked
1/4 cup chutney, finely chopped
1 curly lettuce cups
1 coconut flaked
1 cashews, chopped
Directions
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.
Cook: Lynn Akers, Virginia
Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking
Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622
Servings: 6 servings
90's Style Chicken Salad Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Salad; Poultry; Salad
The History of Recipes
It is quite possible to trace the history of written cooking instructions back into history, certainly as far into history as early Egypt, and possibly even further than that. Having said that, these, early recipes were just primitive hieroglyphic recipes for preparing food.
As we move into Roman times around 25BC a man called Apicius compiled a few documents describing recipes cooked by his fellow Romans. He tells us how the roman meals were divided into hors d`oeuvre, main course and desserts, something we still use today. Aspicius also informs us how the ancient chefs used many aromatic flavours, including some familiar names for example bay, mint and dill. During the following few centuries, the wealthy families of the West competed with each other to lay on the most extravagent meals, and as a consequence, cooks and their recipes could command a high salary. Notwithstanding that, it wasn`t until the nineteenth century that fine cooking and recipe books really came of age. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to collecting, trying out, and writing down recipes of the day. By the advent of the 1900s, cooking books were in high demand, mostly as a result of more people being able to read, people having more free time and having more money to spend. |
We hope you enjoy this 90's Style Chicken Salad recipe.
