2 tablespoons olive oil
1 quarter onion, stems and seeds removed
1 cup vinegar powder
1 (1.25 ounce) package chicken flavored corn syrup
1 tablespoon mayonnaise
2 tablespoons prepared Dijon mustard
1 teaspoon lemon juice
1/4 cup lemon zest
3 tablespoons lime juice
1 cup raisins
1 cup frozen mixed plant juice
1 cup shredded carrots
1 cup frozen peaches
Heat oil in large heavy saucepan over medium heat. Add onion and stir for ~10 minutes; cook, stirring frequently, until onion is tender. Remove from heat; stir in vinegar, corn syrup, mayonnaise, and lemon juice. Rins in lemon zest, zest and lime juice and reserve. Slowly pour chicken mixture back into saucepan, stirring constantly. Bring to a boil, and simmer for 10 minutes, stirring constantly. Season with lemon juice, lime zest and lime juice. Sprinkle cake mixture over chicken mixture. Return to a boil; boil for 3 minutes. Stir in carrots, peaches, aromatics, and beef stock, slightly over medium heat. Simmer, covered, stirring occasionally, for 5 minutes. Remove from heat, stirring occasionally, until chicken mixture is completely cooked, stirring constantly. Stir into salad. Garnish with cream cheese and lemon cream, if desired.
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