Curried Chicken Salad Lettuce Wraps

1. Preheat oven to 350° F.

2. 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.

3. In a 3-quart pot over medium heat bring the chicken stock to a simmer. Add the chicken and simmer, uncovered, for 25 minutes. Transfer chicken to a clean work surface and cool until the breasts can be handled comfortably. Either shred the chicken or chop it into 1/2-inch pieces. Set the shredded or chopped chicken aside in medium bowl.

4. 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 ¼ cup chopped cilantro. Check seasoning and adjust to taste*.

5. Combine the curry/yogurt sauce with the chopped/shredded chicken and thoroughly mix.

6. Transfer the curry chicken salad to a platter over a bed of lettuce leaves, garnish with extra chopped cilantro and coconut. Serve accompanied by additional lettuce leaves, additional chopped cashews, roughly chopped cilantro, and toasted coconut. 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.

* 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.