Almond Milk Poached Chicken Salad
4 free-range chicken breasts
1L 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
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.