Curried Chicken Salad
1 small onion, sliced thinly
4 boneless, skinless chicken breast halves
2 tsp curry powder
1/4 tsp garlic salt
1/4 cp orange juice
1 15 ounce can mandarin oranges, drained well
4 scallions, chopped finely
1 cup golden raisins
2 TBS sweetened, flaked coconut
1/4 cup light mayonnaise
24 whole-wheat crackers
In a large skillet, sauté onions in a couple of tablespoons olive oil. Add garlic salt and orange juice with chicken breasts and cook until done (juice from chicken will be clear). Remove chicken when done and dice.
In a separate bowl, stir together raisins, coconut, mayonnaise and curry. Add chicken then oranges last.
Best when chilled overnight in the refrigerator. Serve with whole-wheat crackers.