Warm almond chicken salad

Warm almond chicken salad

https://www.coop.co.uk/recipes/warm-almond-chicken-salad

Poached chicken breasts in almond milk to keep the meat tender and succulent - give it a go in this salad that's low in saturated fat

  • Feeds 2Feeds 2
  • Ready in 25 minutes

Each serving contains

  • Energy
    15%
    1258kj 308kcal
  • Fat
    Low 15%
    10.6g
  • Saturates
    Low 12%
    2.4g
  • Sugar
    Low 13%
    11.9g
  • Salt
    Med 29%
    1.75g

% of adult’s reference intake | Carbohydrates per serving : 14g

Ingredients

  • 500ml unsweetened almond drink, plus extra if needed
  • 2 Co-op British chicken breasts
  • 2 garlic cloves, grated
  • 2 slices Co-op prosciutto crudo
  • 170g pack Co-op trimmed green beans
  • 20g whole almonds
  • Zest and juice of 1 lemon
  • 1 tbsp Djion mustard
  • 2 tsp Co-op Fairtrade clear honey
  • 120g pack Co-op watercress, spinach & rocket salad

Method

  1. Pour the almond drink into a pan, add the chicken and half the garlic, then bring to a gentle simmer
  2. Poach for 10-15 mins, until the meat is fully cooked — be careful not to bring to the boil
  3. The chicken should be submerged while poaching, so top up the almond drink if needed
  4. Heat a nonstick frying pan over a medium-high heat and, once hot, add the prosciutto. Fry for 2-3 mins, until crisp, then transfer to a plate
  5. Put the green beans and almonds in the hot pan and cook for 3-4 mins, shaking often, until slightly charred and beginning to soften
  6. Add 2 tbsp of water, along with the remaining garlic and the lemon zest
  7. Cook for a further 1-2 mins, or until the water has just evaporated. Remove from the heat and season to taste
  8. Once the chicken is fully cooked, transfer to a board (discard the poaching milk) to cool a little while you make the dressing: whisk the lemon juice, mustard and honey together in a small bowl and season
  9. Put the beans, almonds and salad leaves in a salad bowl and set aside
  10. Shred the chicken using 2 forks and add to the salad with half the dressing. Fold together
  11. Crumble over the prosciutto and serve with the rest of the dressing on the side