Tropical Curried Chicken Salad - cooking recipe

Ingredients

2 tablespoons low sodium chicken broth
1 tablespoon mild curry powder
1 cup mayonnaise
2 tablespoons mango chutney (like Major Grey's)
1 tablespoon fresh lime juice
2 1/2 cups cooked chicken, diced
1 cup apple, diced and unpeeled (like Granny Smith)
1 cup pineapple chunk, preferably fresh
1/2 cup celery, diced
1/2 cup sweetened flaked coconut
1/3 cup dates, chopped
1/4 cup golden raisin

Preparation

Stir chicken broth and curry powder in small saucepan over medium heat until thick, about 3 minutes. Transfer to medium bowl and cool.
Whisk mayo, chutney, and lime juice into curry paste for dressing.
Mix chicken and all remaining ingredients in large bowl. Add 3/4 cup dressing; toss. Mix in remaining dressing by tablespoonfuls, if desired.
Season with salt and pepper as needed. Can be made 4 hours ahead; chill in refrigerator before serving.