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90s Style Chicken Salad
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Rating: 3.8/5 (39 votes cast)

Meal Type: Side Dish
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Easy
Cuisine: American
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 696
% Daily Value**
Total Fat 47g
72%
Saturated Fat 13g
19%
Unsaturated Fat 15g
Cholesterol 183mg
61%
Sodium 547mg
23%
Total Carbohydrate 29g
10%
Dietary Fiber 3g
13%
Sugars 22g
Protein 43g
Vitamin A  22%Vitamin C  43%
Calcium  12%Iron  21%
Potassium  40%Vitamin E  11%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

90s Style Chicken Salad

Date Added: May 18, 2015

Ingredients:

4 Chicken Breasts halves skinned
4 Chicken Thighs skinned
3 cups Chicken Broth
5 teaspoons Curry Powder divided
11 oz Mandarin Oranges drained
1/2 cup Cashew halved unsalted
1/2 cup Dates pitted chopped
2 teaspoons Red Bell Peppers diced
1 cup Orange Yogurt
1/2 cup Mayonnaise reduced calorie
1/4 cup Coconut flaked
1/4 cup Chutney finely chopped
Lettuce Curly cups
Coconut flaked
Cashew chopped
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Directions:

1. Put the chicken in a deep saucepan.

2. Add broth and 4 teaspoons of the curry powder.

3. Cover and simmer for about 30 minutes or until the chicken is fork tender.

4. Remove from the heat and allow the chicken to cool in the broth.

5. 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.

6. In a small bowl, make the dressing by mixing together the yogurt, mayonnaise, coconut, chutney, and the remaining teaspoon of curry powder; blend well.

7. Fold the yogurt dressing into the chicken-orange mixture.

8. Arrange lettuce cups on a large platter. Fill with salad, garnish with coconut and cashews.

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Dietary Notes:
This recipe is high in Vitamin A with 22% of your daily recommended intake per serving. This recipe is high in Vitamin C with 43% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 11% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Tree Nuts, Yogurt, Bell Pepper, MSG, Poultry, Fructose Malabsorption, Oranges allergies.
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