Ingredients

• 20 whole peppercorns
• 2 bay leaves
• 2 whole cloves
• 1/2 lemon
• 3 pounds medium chicken tenders
• 1/2 c + 2 Tb spicy brown mustard
• 1/2 c honey
• 1 1/4 tsp curry powder
• 3/4 tsp lemon pepper
• 1/8 tsp salt
• Butter for spreading
• 1 loaf challah, or other rich egg bread, cut into 12 thick slices
• 1/2 c shredded carrots
• 1/2 c slivered almonds
• 2 medium tomatoes, chopped
• 1 bag (5 oz) mesclun salad greens
• Red grapes and assorted berries for garnish

Directions

1. In a large saucepan over high heat, add peppercorns, bay leaves, cloves, lemon and 14 cups water; cover and bring to a boil. Add chicken and cook, uncovered and stirring occasionally, 7 to 10 minutes, or until cooked through; drain. Once cool, quarter each tender crosswise.

2. In a large bowl, combine mustard, honey, curry powder, lemon pepper and salt; stir in chicken. Cover and refrigerate at least 30 minutes, or up to 1 day.

3. Butter both sides of bread slices. In a heated nonstick skillet over medium-high flame, cook bread in batches 3 to 5 minutes or until browned, turning once.

4. Combine carrots and almonds with chicken mixture. Divide chicken curry among 6 bread slices. Top with tomatoes, mesclun and remaining bread slices. Serve with fruit.

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