Recipe by FRESH
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Almond Milk Poached Chicken Salad
Naturally dairy free, healthy, fresh tasting and nourishing dinner salad recipe. Poaching in almond milk gives the chicken a lovely nutty flavour while keeping it silky, moist and tender. The chicken complements very well with other fragrant ingredients. A must try!
Prep time: 15 minutes
Cook time: 15 minutes
4 free-range chicken breasts
1L almond Milk
2 cups cooked quinoa
5 radishes - thinly sliced
1 cup shelled edamame beans- cooked
1 FRESH GROWER bulb fennel - thinly sliced
a handful of parsley & mint
Extra Virgin avocado oil
½ cup pesto
½ cup flaked almonds - toasted
In a saucepan over a medium heat, heat the almond milk until it reaches a rolling boil. Add 1 teaspoon of salt and then slowly lower the chicken breasts into the milk. Simmer for 12 -15 minutes until the chicken is cooked through completely. Cool and shred.
In a large bowl, mix together the fennel, radish, edamame beans, quinoa, chicken, mint, parsley, flaked almonds, pesto, a drizzle of Extra Virgin Avocado oil and a squeeze of lemon. Toss until everything is well combined.
Plate up and serve with chilled Ara Sauvignon Blanc.