Yields4 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins
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.