1 litre almond milk

3 bay leaves

4 x chicken breasts, skinless

tsp sea salt flakes


5 finely sliced spring onions

150g blanched green beans

75g edamame beans

125g snow peas, blanched

100g chopped smoked almonds

handful pea shoots or watercress

200g Greek yoghurt

1 ripe avocado

Zest and juice 1 lime


1. Bring the almond milk, bay and salt to the boil. Turn down to a simmer, add the chicken and poach for 15-20 minutes

2. Cool the chicken until you can touch it, and then shred. Add a few spoonful’s of the poaching milk and leave to cool.

3. Whisk the yoghurt, avocado and lime

4. Toss the salad in a little dressing, add the chicken

5. Smear the rest of the dressing on the inside of a bowl, add the salad, top with smoked almonds.