• 1 Cup minced fresh gingerroot
  • 1 Cup minced garlic
  • 2 Cups California raisin juice concentrate
  • 1 Cup chili powder
  • 1 Cup vegetable oil
  • 1 Cup sesame oil
  • Kosher salt; to taste
  • 10 Pounds boneless, skinless chicken breast meat



Combine first seven ingredients to make marinade; add chicken breasts, turning to coat well. Let stand in refrigerator overnight.

Raisin-Mustard Mayonnaise

  • 4 Cups mayonnaise
  • 1 Cup California raisin juice concentrate
  • 1/2 Cup mustard powder*
  • Kosher salt; to taste
  • 1/2 Cup fresh lemon juice

Raisin-Mustard Mayonnaise

Combine all ingredients for Raisin-Mustard Mayonnaise and mix well. Cover tightly and store in refrigerator until needed.

Pickled Raisins, Daikon and Carrots

Combine sugar with rice vinegar and stir until sugar dissolves completely. Add daikon, carrots and raisins; mix together well and weight with clean plate to keep submerged in pickling liquid. Set aside until needed.

To Serve

Warm baguettes in medium oven, and cut in half lengthwise. Then, grill chicken until done (165°F); let stand 5 minutes. Slice and dice chicken breasts; mix with cilantro and Raisin-Mustard Mayonnaise, and season to taste with salt. Divide and spread chicken mixture onto bottom halves of baguettes; layer with Pickled Raisins, Daikon and Carrots; pickled jalapeno; and cucumber slices. Replace top half of baguettes; secure with skewers and slice crosswise into serving size pieces.

Note: Colman’s mustard powder preferred.

Nutrition Facts Per Serving

Calories 940 (Calories from Fat 38%); Total Fat 42 ( Saturated Fat 6; Trans Fat 0; ); Cholesterol 135; Sodium 550; Potassium 1035; Total Carbohydrate 98; Dietary Fiber 6; Sugars 69; Protein 52; Calcium 107; Iron 6;

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Raisins are fat and cholesterol free.