Chicken Salad with Almonds and Mango
4 chicken breast halves, with bones and skin, about three pounds
Coarse Sea salt, finely ground
1 tablespoon plus 1/8 cup Argan oil
1/8 cup Grapeseed oil
1/2 cup blanched, sliced almonds
3 tablespoons red wine vinegar
1 tablespoon lemon juice
1 shallot, peeled and minced
Fresh cracked pepper
1 cucumber, peeled and cut into 1/2 inch cubes
1 large ripe mango, peeled and cut into 1/2 inch cubes
3 tablespoons chopped fresh tarragon
10 cups mesclun, rinsed, patted dry, and cut into short strips
2 Belgian endive, trimmed, leaves separated
Place the chicken into a large, deep skillet. Add lukewarm water
to cover and 1 tablespoon of salt. Bring to a boil over high heat.
Reduce heat and simmer for approximately 15 minutes.
Remove the pan from the heat and set aside for about 20 minutes.
Drain the chicken and permit it to cool. Shred the tender meat, discarding skin, bones, fat and gristle. Place the shredded meat in a large mixing bowl.
Heat 1 tablespoon of Argan Oil in a small skillet over medium high
heat. Add the almonds to the oil and continue to cook, stirring
constantly. It should take about 2 minutes before they're toasted.
Watch the almonds carefully so that they don't burn. Use a slotted
spoon to transfer them to paper towels. Sprinkle with 1/4 teaspoon
of salt and set aside.
Thoroughly combine the remaining 1/8 cup of Argan oil, the grape
seed oil, the vinegar, lemon juice, shallot, and salt and pepper.
For a nuttier flavor, use additional Argan Oil.
Pour over the shredded chicken. Add the cucumber, mango, tarragon, and mesclun, and toss to combine thoroughly.
Arrange the endive leaves on six serving plates. Top with the
chicken mixture and sprinkle with toasted almonds.
Serve immediately, do not let sit in refrigerator.