Chicken Pate with Mango Chutney

I have made this lovely sweet pate several times for gatherings and luncheons.   I recently made it for an intimate gathering to celebrate a college graduation, but my favorite way to present the pate is luncheon style,  individually plated with sliced grape tomatoes, red onion slivers, sliced cucumbers and a mini spring mix of greens, all separated and on the side with some good crackers.  Guests can build their own experience on top of the cracker.  I have always been able to find a box of Pepperidge Farm "Entertaining" crackers until recently.  My 3 major grocery stores DID NOT HAVE THEM.  I love to use the butterfly cracker and  place it , wing side in, on top of the pate with a spring of chives.  I will continue to search, and if I find them, I will update my picture. 

 Ingredients

• 2 large cooked chicken breasts, poached
• 1/2 cup mayonaisse
• 1/2 cup mango chutney
• salt and fresh pepper to taste
• 1/2 cup chopped pecans
• Fresh cut chives, keep long, about 2 inches

Options:

• Crackers (water, butter-crisps, and the above mentioned butterfly cracker are the best)
• Grape tomatoes, halved
• Seedless cucumbers, thinly sliced
• Red onion slivers
• Spring mix
• Vinaigrette
• Fruit paste (I like pear flavor)

Directions

1. Place chicken, mayonnaise and chutney in a food processor and process until sooth.
2. Salt and pepper to taste.
3. Plate pate, sprinkle with pecans, and place chive stalks in as a garnish.
4. Lightly dress the greens with the vinaigrette.
5. Serve with desired accompaniments.