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!
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
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.