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

Ingredients:

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 Sauvignon Blanc to serve with this salad

Method:

  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!

 

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