Curried Potato, Chicken and Avocado Salad

• 500 g new potatoes, cut into chunks
• 2 cups chopped cooked chicken
• 1 avocado, cut into chunks
• 2 teaspoons gluten free curry paste
• 14 cup kraft* classic mayonnaise
• 14 cup natural yoghurt
• 1 tablespoon orange juice
• 1 tablespoon grated orange rind
• 1 orange, segmented
• 2 tablespoons chopped mint
• 2 tablespoons fresh coriander
• 12 cup roasted cashews, roughly chopped

1. Cook potatoes in boiling water until tender, drain and cool.
2. Combine with chicken and avocado.
3. Dry fry curry paste in a frying pan stirring for 1 minute.
4. Combine curry paste, mayonnaise, yoghurt, orange juice and rind.
5. Drizzle mayonnaise dressing over potato salad.
6. Scatter over orange, mint, coriander and cashews.

chicken, avocado, curry, mayonnaise, natural yoghurt, orange juice, orange rind, orange, mint, fresh coriander, cashews

Taken from www.food.com/recipe/curried-potato-chicken-and-avocado-salad-298235 (may not work)