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Ingredients

Method

  • STEP 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.

  • STEP 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.

Goes well with

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A star rating of 4.5 out of 5.2 ratings
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