- 150g pack green bean, trimmed
- 1 fennel bulb
Like Marmite, fennel is something that you either love or hate - its strong aniseed flavour…
- 1 large avocado
Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
- 100g bag watercress, roughly chopped
With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…
- 2 orange
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 cooked chicken breast, shredded
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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.