SERVES: 4
TIME TO PLATE: 30 MINUTES
WHAT YOU NEED:
- 1 litre almond milk
- 4 bay leaves
- 5 green onions, roughly chopped
- 1 teaspoon sea salt flakes
- 4 x 220g chicken breast fillets, trimmed
- 200g green beans, halved
- 200g yellow beans, halved
- 1 cup greek-style yoghurt
- ¼ cup (60ml) extra virgin olive oil
- Sea salt and cracked black pepper
- 2 cups snow pea shoots/tendrils
- ½ cup (80g) smoked almonds, chopped
HOW TO MAKE:
- Place the almond milk, bay, onion and salt in a large deep-sided frying pan over high heat and bring to the boil.
- Add the chicken, reduce heat to low and cook, covered, for 10-12 minutes or until cooked through. Remove chicken from the pan and set aside to cool.
- Strain the poaching liquid, reserving ¼ cup.
- Shred chicken and place in a large bowl with reserved liquid. Cook the beans in a large saucepan of salted boiling water for 1–2 minutes or until tender. Drain and refresh in ice water.
- Place the yoghurt, oil, salt and pepper in a small bowl and mix to combine.
- Add the snow pea tendrils and drained beans to the chicken and toss to combine.
- Divide among plates, drizzle with the yoghurt dressing and top with almond.