Drain the mandarins in a sieve, collecting the juice. Mix the salad cream with yoghurt and 8-10 tbsp. mandarin juice. Season to taste with salt, pepper and curry. Wash herbs, shake dry.
Cut the chives into fine rolls. Chop the chervil. Stir the herbs into the salad dressing.
First remove the skin from the legs, then remove the meat from the bones. Cut the chicken meat into small pieces. Fold the mandarins and meat into the salad dressing. Leave to stand for about 30 minutes or overnight.
Season chicken salad with salt, pepper and curry. Serve. Bread tastes good with it.