Almond Milk Poached Chicken Salad

by Fresh Factory

This nourishing, dinner salad recipe is naturally dairy free, healthy and fresh tasting. Poaching in almond milk gives the chicken a lovely nutty flavour while keeping it silky, moist and tender. The chicken complements the other fragrant ingredients. A must try!


  • ​4 free-range chicken breasts (we love Waitoa)
  • 1L almond milk (we love Isola Bio)
  • 2 cups cooked Chantal Organics Quinoa
  • 5 radishes - thinly sliced
  • 1 cup shelled edamame beans- cooked
  • 1 bulb fennel - thinly sliced (we love The Fresh Grower)
  • A handful of parsley & mint (we love Superb Herb)
  • 1 lemon
  • Extra virgin avocado oil (we love Olivado)
  • ½ cup pesto
  • ½ cup flaked almonds - toasted (we love Alison’s Pantry)
  • Ara Wine Match - Sauvignon Blanc


​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.

2. 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.

3. Plate up and serve with chilled Ara Sauvignon Blanc.

4. Devour!

Chantal Products Used

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