20 whole black peppercorns
2 bay leaves
2 whole cloves
3 pounds medium chicken tenders
½ cup plus 2 tablespoons spicy brown mustard
½ cup honey
1 ¼ teaspoons curry powder
¾ teaspoons lemon pepper
1/8 teaspoon salt
Butter for spreading
1 loaf challah or other rich egg bread, cut into 12 thick slices
½ cup shredded carrots
½ cup slivered almonds
2 medium tomatoes, chopped
1 bag (about 5 ounces) mesclun salad greens
Red grapes and assorted berries for garnish
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.
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.
Butter both sides of bread slices. In a heated nonstick skillet over medium-high flame, cook bread in batches of 3 to 5 minutes or until browned, turn once.
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.