Chicken & orange salad

Chicken & orange salad

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Cooking time

Prep: 10 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 2

It's easy to get your five a day with this zesty fresh salad, full of vitamin C, fibre and folic acid.

Nutrition and extra info

Additional info

  • Easily doubled / halved
Nutrition info

Nutrition per serving

kcalories
572
protein
45g
carbs
19g
fat
36g
saturates
5g
fibre
10g
sugar
17g
salt
0.3g

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

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Method

  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.
  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.

Recipe from Good Food magazine, August 2007

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Comments

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caroljefferson's picture

how come so many calories??

sharodea's picture

You could also try add some english mustard powderto the dressing for that extra kick

specialk_045's picture

A lovely, tasty salad.
I added some soya sauce to the chicken and it gave it a lovely flavour. I left out the fennel as i'm not that keen on it, but it still tasted great! will def make again and again

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