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Tuesday, July 18

Almond-poached chicken salad

Chicken breast, boneless, skinless
1 ½ pounds
Almond “milk”*, unsweetened
3 cups
Salt, kosher
1 tablespoon +
Pepper, freshly ground

Oil, extra-virgin olive
¼ cup
Vinegar, apple cider
3 tablespoons
Cauliflower, cored, cut into florets, thinly sliced
1 small head
Radishes, thinly sliced
2 cups
Dill fronds, chopped
2/3 cup
Basil leaves, torn
½ cup
Almonds, roasted, salted, chopped
½ cup +
  1. In a medium saucepan, cover the chicken with the almond “milk”* product. 
  2. Add the salt, and bring to a simmer over moderate heat. 
  3. Flip the chicken, and gently simmer until cooked through, about 7 minutes. 
  4. Remove the chicken from the poaching liquid, and transfer to a plate; discard the poaching liquid. 
  5. Let rest 15 minutes, then cover with plastic wrap, and refrigerate until cool. 
  6. Shred the meat. 
  7. In a large bowl, whisk the oil with the vinegar, and season with salt and pepper. 
  8. Add the chicken, cauliflower, and radishes; season with salt and pepper, and toss to coat. 
  9. Gently fold in the arugula, dill, basil, and ½-cup almonds. 
  10. Transfer the salad to plates, garnish with more chopped almonds, and serve. 
Recipe mildly adapted from Food&Wine Magazine, August 2017. 

*Almonds are not milked. As a former dairy farmer, with more than 20 years of pulling bovine teats to my credit, I feel calling an extraction of almond juice “milk” to be annoyingly inaccurate and misleading to an already bewildered customer.

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