Coronation Chicken Salad With Mangoes And Almonds

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 2 tablespoons unsalted butter
• 1 large shallot, minced
• 1 large hot red chili pepper, seeded and minced
• 2 teaspoons curry powder
• 2 tablespoons tomato paste
• 2/3 cup dry wine
• 2/3 cup chicken stock or 2/3 cup low-sodium broth
• 1/4 cup apricot jam
• 1 cup mayonnaise
• 1/2 cup creme fraiche
• 1 large mango, peeled and cut into 1/2-inch dice (2 cups)
• 4 scallions, thinly sliced
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped cilantro
• salt
• fresh ground pepper
• tabasco sauce
• 2 whole chickens (3 lbs rotisserie chickens, skinned, leg meat shredded, breast meat sliced 1/4 inch thick)
• 1/4 cup sliced almonds
• 1/4 cup vegetable oil
• 2 tablespoons fresh lime juice
• 1 teaspoon dijon mustard
• 1 pinch sugar
• 8 cups finely shredded boston lettuce
• cilantro leaf, for garnish

Recipe

• 1 in a small skillet, melt the butter.
• 2 add the shallot and chile and cook over moderately low heat until softened, about 4 minutes.
• 3 stir in the curry powder and cook over high heat until fragrant.
• 4 stir in the tomato paste and cook for 1 minute.
• 5 add the wine and boil until reduced to 3 tablespoons.
• 6 add the stock and apricot jam and boil over moderately high heat, stirring occasionally, until reduced to 1/4 cup, about 4 minutes.
• 7 transfer the curry dressing to a medium bowl and let cool to room temperature, then refrigerate until chilled, about 10 minutes.
• 8 whisk the mayonnaise and crème fraîche into the curry dressing.
• 9 fold in the mango, scallions, lemon juice and cilantro.
• 10 season with salt, pepper and tabasco.
• 11 in a medium bowl, toss the chicken leg meat with half of the dressing and refrigerate for 1 hour.
• 12 in a small skillet, toast the almonds over moderate heat, stirring, until golden brown, 4 minutes.& transfer to a plate and let cool.
• 13 in a large bowl, mix the oil with the lime juice, mustard and sugar and season with salt and pepper.
• 14 add the shredded lettuce and toss well.
• 15 transfer to a platter.
• 16 arrange the leg meat over the lettuce and top with the sliced breast meat.
• 17 spoon the remaining curry dressing over the salad.
• 18 garnish with the toasted almond slices and the cilantro leaves and serve right away with bread from the oven and a glass of nice wine.