Chicken & Orange Salad
This vibrant and refreshing salad combines the crunch of green beans, the subtle licorice flavor of fennel, the creaminess of avocado, and the zesty sweetness of oranges, all brought together with a citrusy olive oil dressing. Topped with tender shredded chicken, this salad is a delicious and balanced meal that's perfect for a light lunch or dinner.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
15M
Prep Time
PT10M
Yield
Serves 2
Nutrition
- Calories: 572 calories
- Fat Content: 36 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 19 grams carbohydrates
- Sugar Content: 17 grams sugar
- Fiber Content: 10 grams fiber
- Protein Content: 45 grams protein
- Sodium Content: 0.3 milligram of sodium
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