Chicken & orange salad
It's easy to get your five a day with this zesty fresh salad, full of vitamin C, fibre and folic acid.
- Prep: 10 mins
Cook: 15 mins
- Serves 2
- Easy
Ingredients
- 150g pack green beans, trimmed
- 1 fennel bulb
- 1 large avocado
- 100g bag watercress, roughly chopped
- 2 oranges
- 2 tbsp olive oil
- 2 cooked chicken breasts, shredded
Method
-
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.
-
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.
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