Warm almond chicken 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