Chicken & orange salad

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.

Difficulty and servings

Easy

Serves 2

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 15 mins

Good source of vitamin C, 4 of 5-a-day

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.

Per serving

572 kcalories, protein 45g, carbohydrate 19g, fat 36 g, saturated fat 5g, fibre 10g, sugar 17g, salt 0.3 g

Recipe from Good Food magazine, August 2007.

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Latest comments and suggestions

  • 07 February 2008

    kims stuff commented on this recipe

    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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  • 16 July 2011

    Sharon commented on this recipe

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

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  • 24 July 2012

    carolj commented on this recipe

    how come so many calories??

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Difficulty and servings

Easy

Serves 2

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 15 mins

Good source of vitamin C, 4 of 5-a-day

Refreshing, superhealthy salad

Ingredients

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Per serving

572 kcalories, protein 45g, carbohydrate 19g, fat 36 g, saturated fat 5g, fibre 10g, sugar 17g, salt 0.3 g

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