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	4
Arugula	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.