Almond Milk Poached Chicken Salad, The Fresh Grower.jpg

Recipe by FRESH

Link to video HERE

Print recipe HERE

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

Serves 4


4 free-range chicken breasts (we love Waitoa)

1L almond Milk

2 cups cooked quinoa (we love Chantal Organics)

5 radishes - thinly sliced

1 cup shelled edamame beans- cooked

1 bulb fennel - thinly sliced (we love The Fresh Grower)

a handful of parsley & mint (we love Superb Herb)

1 lemon

Extra Virgin avocado oil (we love Olivado)

½ cup pesto

½ cup flaked almonds - toasted(we love Alison’s Pantry)

Ara Wine Match - Sauvignon Blanc


  1. 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.

  2. 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.

  3. Plate up  and serve with chilled Ara Sauvignon Blanc.

  4. Devour!