Naturally dairy free, healthy, fresh tasting and nourishing salad recipe. Poaching in almond milk gives the chicken a lovely nutty flavour while keeping it silky, moist and tender. A must try!
Ingredients
- 4 Waitoa free-range chicken breasts
- 1 L almond milk
- 2 cups Chantal Organics quinoa cooked
- 5 radishes thinly sliced
- 1 cup shelled edamame beans cooked
- 1 The Fresh Grower fennel thinly sliced
- ½ cup Superb Herb parsley & mint
- 1 lemon
- Olivado extra virgin avocado oil
- ½ cup pesto
- ½ cup flaked almonds – toasted
Instructions
- 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 enjoy!