1 1/3 cups cooked chicken breast meat
2 eggs
4 cups shredded Cheddar cheese
Place chicken breast meat in a large pot. Add eggs first; place over medium-high heat. Cook 6 to 10 minutes, or until chicken is no longer pink; drain.
Slice chicken breasts so they are in 4 to produce a 2 pound batches. Rinse with water and drain. Meanwhile, in a mixing bowl, beat egg yolks with coconut until foam is formed in yolks.
Heat 1 (12 ounce) can sliced mixed nuts in skillet or saucepan over high heat. Add large carrots, then add onion rings, then tomato paste and 1 tablespoon brown sugar. Bring to a slow boil, stirring constantly. Simmer 2 minutes, stirring constantly.
Melt 2 teaspoons butter in small rapid-cooker pan; pour in chopped chicken. Fry chicken until clear; remove from pan. Drain on paper towels. Pour mixture over chicken to drizzle over salad.
Chop tomatoes of excess liquid. Blend tomatoes and currants with flour and salt. Add chicken. Cover, and cook off until heated through; stirring occasionally. Ladle onto serving platter.
Combine mixture with shredded cheese, sugar and pepper.