ALMOND-POACHED CHICKEN WITH BROWN RICE AND GREEN BEAN SALAD

Almond-Poached Chicken with Brown Rice and Green Bean Salad image

Provided by Justin Chapple

Time 30m

Yield 4 servings

Number Of Ingredients 13

2 1/2 cups unsweetened almond milk
Kosher salt
4 (5- to 6-ounce) boneless, skinless chicken breast halves (see Chef's Note)
Ice cubes
6 ounces green beans
4 radishes
2 scallions
2 cups cooked brown rice, at room temperature
3 tablespoons champagne vinegar or prosecco vinegar
3 tablespoons extra-virgin olive oil
2 ounces watercress sprigs or baby arugula (about 4 cups)
Freshly ground black pepper
1/3 cup sliced almonds

Steps:

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.
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.
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.
In a small skillet, toast the almonds over medium heat, tossing, until lightly browned, about 3 minutes. Remove from the heat.
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.