Chicken & orange salad

10-30 minutes 2 servings 5-a-day 600 kcal or less avocado beginners chicken chicken breasts citrus fennel bulb mains orange quick salad summer vitamin c watercress

N/A

Source

Ingredients

150g pack green bean, 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.