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Naturally dairy free, healthy, fresh tasting and nourishing dinner salad recipe. Poaching in almond milk gives the chicken a lovely nutty flavour while keeping it silky, moist and tender. The chicken complements very well all other fragrant ingredients. A must try! INGREDIENTS: - 4 free-range chicken breasts (we love Waitoa) - 1L almond Milk - 2 cups cooked quinoa (we love Chantal Organics) - 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) METHOD: 1. In a saucepan over medium heat, heat the almond milk until it reaches a rolling boil. Add 1 teaspoon of salt 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, radishes, 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 devour! This recipe is brought to you by fresh.co.nz.