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
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Feeds
2
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Ready in
25 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 14g
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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
- Pour the almond drink into a pan, add the chicken and half the garlic, then bring to a gentle simmer
- Poach for 10-15 mins, until the meat is fully cooked — be careful not to bring to the boil
- The chicken should be submerged while poaching, so top up the almond drink if needed
- 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
- 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
- Add 2 tbsp of water, along with the remaining garlic and the lemon zest
- Cook for a further 1-2 mins, or until the water has just evaporated. Remove from the heat and season to taste
- 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
- Put the beans, almonds and salad leaves in a salad bowl and set aside
- Shred the chicken using 2 forks and add to the salad with half the dressing. Fold together
- Crumble over the prosciutto and serve with the rest of the dressing on the side
