Chicken & orange salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
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Showing items 1 to 3 of 6
- 150g pack green beantrimmed
- 1 fennel bulb
- 1 large avocado
- 100g bag watercressroughly chopped
- 2 oranges
- 2 tbsp olive oil
- 2 cooked chicken breastsshredded
Nutrition: per serving
- kcal572
- fat36g
- saturates5g
- carbs19g
- sugars17g
- fibre10g
- protein45g
- salt0.3glow
Method
step 1
Cook the beans in a large pan of boiling salted water for 4-5 mins. Cool under cold water and put in a bowl. Finely slice the fennel bulb, cutting away the core.
step 2
Peel and slice the avocado and add to bowl with watercress. Peel the oranges, cut out the segments and add to bowl. Squeeze the rest of the orange juice into a bowl and mix with the olive oil to make a dressing. Toss salad in the dressing, scatter over chicken, then serve.
