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This recipe takes poached chicken to a new level with the use of almond milk and Olivado's avocado oil. Fresh and healthy! Check it out here.
4 free-range chicken breasts
1L / 33.8 fl.oz almond milk
2 cups cooked quinoa
5 radishes - thinly sliced
1 cup shelled edamame beans- cooked
1 bulb fennel - thinly sliced
a handful of parsley & mint
1 lemon
Olivado 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.
CategoryMeats, Chicken, Salads, Avocado Oil, Extra Virgin Avocado Oil, VideosCuisineDinner
Ingredients
4 free-range chicken breasts
1L / 33.8 fl.oz almond milk
2 cups cooked quinoa
5 radishes - thinly sliced
1 cup shelled edamame beans- cooked
1 bulb fennel - thinly sliced
a handful of parsley & mint
1 lemon
Olivado Extra Virgin Avocado Oil
½ cup pesto
½ cup flaked almonds - toasted
Directions
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.
- 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.
