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1.
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Preheat oven to 350 degrees F.
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2.
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Spread the shredded coconut on a cookie sheet, place in the oven and toast for about 8 minutes until most of the shredded coconut is nicely browned.
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3.
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In a 3-quart pot over medium heat bring the chicken stock to a simmer.
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Add the chicken and simmer, uncovered, for 25 minutes.
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Transfer chicken to a clean work surface and cool until the breasts can be handled comfortably.
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Either shred the chicken or chop it into 1/2-inch pieces.
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Set the shredded or chopped chicken aside in medium bowl.
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4.
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In a separate, small bowl mix together the mayonnaise, yogurt, curry, lime juice, honey, salt, raisins, 1/3 cup chopped cashews, 1/3 cup of toasted coconut, and 1/4 cup chopped cilantro.
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Check seasoning and adjust to taste*.
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5.
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Combine the curry/yogurt sauce with the chopped/shredded chicken and thoroughly mix.
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6.
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Transfer the curry chicken salad to a platter over a bed of lettuce leaves, garnish with extra chopped cilantro and coconut.
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Serve accompanied by additional lettuce leaves, additional chopped cashews, roughly chopped cilantro, and toasted coconut.
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To eat, place some of the chicken salad on a lettuce leaf, top with some chopped cilantro, chopped cashews, and toasted coconut fold and enjoy.
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* NOTE: we usually make a second batch of the dressing minus the raisins and chopped cashews to place in a squirt bottle (as is usually used for catsup and mustard) and serve with the chicken salad.
