ingredients

  • FOR THE PEACH CHUTNEY:
  • The amounts are my "guesstimates":
  • 1 to 2 cups chopped peaches
  • 1 to 2 cups coarsely chopped red bell pepper
  • 1 to 2 cups raisins
  • 1 to 2 cups chopped red onion
  • ½ cup sugar
  • Cinnamon is probably 1 to 2 teaspoons
  • Pinch of ground cloves
  • 2 cup mixture of apple cider vinegar and water (the ratio wasn't given but the mixture was yellowish so I think it would be about 1 cup of the vinegar to 1 cup water)

directions

PEACH CHUTNEY:
Place all ingredients for the chutney in a saucepan. Stir together and let simmer to break down the onions and peppers and to reduce (but not thick like jam, the peaches still held their shape).

TO PREPARE THE CHICKEN:
Boneless, skinless chicken breasts
Salt and ground black pepper

Place chicken breasts on a baking sheet. Season with salt and pepper. Place in oven and cook until done. Cool.

Shred half of the chicken breasts into a mixing bowl using your fingers. Cut the remaining chicken breasts in chunks and process in the food processor until chopped; add to the shredded chicken in the bowl. The video showed 9 chicken breast halves being baked but it looked maybe 4-6 were used for the salad mixture being demonstrated.

FOR THE CURRY DRESSING:
The mayonnaise, yogurt and curry powder were already mixed together (shown in a 1 quart container) so I don't know what the amounts of the ingredients are.

Mayonnaise
Yogurt
Curry powder

The instructions were to mix the dressing ahead of time so the curry 'opens up' a little bit.

TO MAKE THE CHICKEN SALAD:
The amounts are my "guesstimates":
To the prepared chicken in the bowl add and mix together well:
- The dressing (it was in a 1 quart container and the whole amount was added the chicken)
- The reduced and cooled chutney (using a slotted spoon, 1/2 to 1 cup)
- Chopped green onions (just the green part, 1/4-1/2 cup)
- Chopped toasted almonds (1/4-1/2 cup)
- Salt and ground black pepper to taste

Make sandwiches using sliced homebaked bread, sliced tomatoes (looked like Roma tomatoes) and Spring Mix. Place in a Panini press to toast lightly (don't press down). Slice on diagonal and serve.

Adapted from source: The Leaping Lizard Cafe featured on Diners, Drive-Ins and Dives, Episode 13, Season 12 - "Old to New", TV Food Network

Keywords

gnvdc, kevin,

MacGourmet downloadThe Leading Lizard Cafe Chicken Salad. To import, drag image to your MacGourmet recipe box.

servings/yield

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