• Immerse chicken breasts in almond milk with the coarse salt, in a medium pot.. Cover and simmer about 20 minutes, turning breasts half way through. Internal temperature should reach 165° F.
• Remove chicken breasts and allow to cool on a plate. Reserve poaching liquid if you want to use it for another use. See Note 1. Otherwise discard the poaching liquid.
• Shred or chop chicken when cool. Spread salad greens over a large platter and top with chicken, mangoes, kiwi, onion, cucumber and green grapes if using. See Note 2.

Champagne Vinegar Aioli

• Whisk the vinegar and egg with garlic and cayenne pepper in a blender or with an immersion stick blender. Add the olive oil in a thin, steady stream blending all the while. The mixture should emulsify as you add the oil to the texture of loose mayonnaise. Mix in salt to taste.