• 20 whole black peppercorns
• 2 bay leaves
• 2 whole cloves
• 1/2 lemon
• 3 pounds medium chicken tenders
• 1/2 cup plus 2 tablespoons spicy brown mustard
• 1/2 cup honey
• 1 1/4 teaspoons curry powder
• 3/4 teaspoon lemon pepper
• 1/8 teaspoon salt
• Butter for spreading
• 1 loaf challah or other rich egg bread, cut into 12 thick slices
• 1/2 cup shredded carrots
• 1/2 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 3 to 5 minutes or until browned, turning 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.