When the chicken is cool enough to handle, shred the meat; discard the skin and bones. This should yield about 8 cups of meat.
WHILE THE CHICKEN COOLS, MAKE THE DRESSING:
Preheat the oven to 350°F (175°C) with rack set in the middle. Place the almonds in a single layer on a four-sided sheet pan and roast until golden and fragrantly toasty, 10 to 15 minutes. Cool.
Drop the garlic into a food processor and finely chop. Stop the processor and add the desired amount of jalapeño, and the mayonnaise, sour cream, lime juice, and kosher salt. Blend until smooth.
Add the cooled almonds and pulse in the processor until the almonds are chopped. Add the cilantro and pulse until just incorporated.
Season with additional salt and lime juice to taste.
ASSEMBLE THE SALAD:
In a large bowl, toss the chicken with the dressing. If the salad appears dry, use some of the reserved broth to moisten. Serve with the mixed greens and roasted peppers.
The salad will keep, properly chilled, for 5 days. Bring it to room temperature before serving.
The leftover broth will keep, properly chilled, for 3 days or frozen for 3 months.
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Arsenic and Old Cake Page 28