Recipe courtesy of Justin Chapple

Almond-Poached Chicken with Brown Rice and Green Bean Salad

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
The star of this fresh, feel-good salad is boneless skinless chicken breast that’s poached in almond milk, which keeps it juicy and adds a mild almond flavor. The salad, featuring brown rice and green beans, is best at room temperature. If you don’t want to use brown rice, you can substitute any cooked grain, such as white rice, quinoa or farro.



  1. Combine the almond milk and 1 tablespoon salt in a medium saucepan and bring just to a simmer over medium heat. Add the chicken, cover and poach over low heat, turning occasionally, until an instant-read thermometer inserted in the thickest piece registers 160 degrees F, 12 to 15 minutes. Transfer the chicken to a cutting board to rest for 5 minutes.
  2. Meanwhile, fill a medium bowl with ice and water to make an ice bath. Fill another medium saucepan with salted water and bring to a boil. Add the green beans and cook until bright green and crisp-tender, about 2 minutes. Transfer the beans with a slotted spoon to the ice bath to cool.  
  3. Thinly slice the radishes and cut the scallions into matchstick strips; transfer to a large bowl. Remove the green beans from the ice bath and pat dry with a clean kitchen towel, then slice lengthwise on an extreme bias; add to the large bowl. Add the brown rice and gently toss to mix. Drizzle the vinegar and oil on top and toss again. Gently fold in the watercress or arugula, then season the salad with salt and pepper.  
  4. In a small skillet, toast the almonds over medium heat, tossing, until lightly browned, about 3 minutes. Remove from the heat.   
  5. Transfer the salad to plates or a platter. Slice the chicken crosswise and place on or alongside the salad. Scatter the almonds on top and serve.

Cook’s Note

If you can’t find 5- to 6-ounce chicken breast halves, you can slice larger ones in half horizontally into thinner cutlets.