When we first opened the Secret Garden Cafe back in 2013, we were primarily a lunch spot. The main reason was because the kitchen was so tiny and were very limited on kitchen equipment. The previous restaurant, was a sandwich shop and they sold a lot of cold served items and were known for their pies. Because we purchased the place from them, we didn’t even have much to work with for preparing hot meals. We worked with a small six burner gas stove to prepare all our cooked to order dishes. Our menu consisted mostly of salads, soups and sandwiches. As time progressed and we were able to purchase more equipment, such as a flat top, we developed more dinner items and expanded our breakfast options.
One of our first sandwiches that we were known for was our chicken salad. It is prepared using roasted herb chicken tenders, toasted almonds, and celery, then tossed in a mango chutney dressing. The trick to this recipe is roasted the chicken tenders with the herbs, then dicing them up and tossing it with the dressing while it is a little warm.
This recipe is great on a bed of lettuce, croissant or simply on a couple pieces of toasted white bread.We used rice wine vinegar in our recipe but white vinegar or apple cider vinegar will work just as well. It’s also perfectly fine to swap out the almonds for your favorite such as pecans, cashews, or go nut free completely.
Recipe below:
| Time: 30 minutes | Serves:4-6 people | Course: Lunch |
| INGREDIENTS For Chicken: 1 lbs chicken tenders 1/2 tsp dried oregano 1/4 tsp dried basil 3/4 tsp kosher salt 1/2 tsp paprika 1/2 tsp black pepper 1 tbsp olive oil For Dressing: 1 – 8oz jar mango chutney 1/4 cup mayo 1/2 tsp kosher salt 1/2 tsp black pepper 1/4 cup rice wine vinegar 1/2 cup toasted almonds 1/2 cup finely diced celery STEPS 1- Toss chicken tenders with the olive oil, salt, pepper, paprika, oregano and basil. Roast in a 400 degree oven for 8-10 minutes or until chicken is cooked thoroughly. 2 – Make dressing: Combine chutney, mayo, vinegar, salt, and pepper. 3- In a large mixing bowl, add chicken, almonds, and celery, and pour dressing over top and mix well. Taste for seasoning and refrigerate for about 4 hours. 5- Serve on warm croissant with tomato slices and lettuce. |
