Chicken Poached In Almond Milk With Green Salad

Dinner Salad


1 litre almond milk
3 bay leaves
4 x chicken breasts, skinless
tsp sea salt flakes

5 finely sliced spring onions
150g blanched green beans
75g edamame beans
125g snow peas, blanched
100g chopped smoked almonds
handful pea shoots or watercress
200g Greek yoghurt
1 ripe avocado
Zest and juice 1 lime

  1. Bring the almond milk, bay and salt to the boil. Turn down to a simmer, add the chicken and poach for 15-20 minutes
  2. Cool the chicken until you can touch it, and then shred. Add a few spoonful’s of the poaching milk and leave to cool.
  3. Whisk the yoghurt, avocado and lime
  4. Toss the salad in a little dressing, add the chicken
  5. Smear the rest of the dressing on the inside of a bowl, add the salad, top with smoked almonds.

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