Ingredients
- CHICKEN:
- 6 Peaches diced
- 1 onion diced
- cider vinegar diluted with a little water
- 1/2 cup sugar
- 1 red bell pepper diced
- raisins and dried cherries
- one tablespoon cinnamon
- 1/2 teaspoon ground cloves
- 2 tablespoons cold water
- 2 tablespoons cornstarch
- skinless boneless chicken
- mayonnaise and yogurt with curry:
- 3/4 cup olive oil
- 1 tablespoon dry mustard
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/4 teaspoon Dijon mustard
- 1 teaspoon curry
- 3 1/4 cups yogurt
- chopped green onions
- toasted almonds
- salt and pepper
Preparation
Step 1
Chutney
Place all ingredients in saucepan and cook for one hour Simmer uncovered for 60 minutes. It will be liquid. Mix cold water and cornstarch and stir into chutney. Cook, stirring, about 30 seconds. You may want to add more cornstarch water if you prefer a thicker product
Bake chicken in oven. Shred 1/2 of chicken the other 1/2 place in Cuisinart and pulse. Add to shredded chicken.
directions
1
1. Combine all the ingredients in a large bowl and mix gently by hand until just combined.
2. Don not over-mix! (Mayonnaise will separate.) Pour into a jar
3. Cover tightly and refrigerate up to 1 week
Place chicken, mayonnaise/yogurt, peach chutney, salt, pepper, green onions, toasted almonds, Mix.
Place on toasted white bread with arugula and tomato slice.