Ingredients
20whole black peppercorns
2bay leaves
2whole cloves
½lemon
3lbsmedium chicken tenders
½cupspicy brown mustard,plus 2 tbsp
½cuphoney
1¼tspcurry powder
¾tsplemon pepper
1tspsalt
butter
1challah loaf,or other rich egg bread
½cupcarrots,shredded
½cupalmonds,slivered
2medium tomatoes
1bagmesclun salad greens
red grapes,and assorted berries, for garnish
Preparation
In a large saucepan over high heat, combine the peppercorns, bay leaves, cloves, lemon, and 14 cups of water; cover and bring to a boil.
Add chicken and cook, uncovered, stirring occasionally, 7 to 10 minutes, or until cooked through; drain.
Once cool, quarter each tender crosswise.
In a large bowl, combine mustard, honey, curry powder, lemon pepper, and salt; stir in the chicken.
Cover and refrigerate at least 30 minutes or up to 1 day.
Butter both sides of bread slices. In a heated nonstick skillet over medium-high heat, cook the bread in batches for 3 to 5 minutes, or until browned, turning once.
Combine the carrots and almonds with chicken mixture.
Divide the chicken curry among 6 bread slices.
Top with tomatoes, mesculin, and remaining bread slices.
Serve with fruit, and enjoy!
