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Chicken & orange salad

Chicken & orange salad

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Rating: 5 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Easily doubled
  • Easily halved
Nutrition: per serving
HighlightNutrientUnit
kcal572
fat36g
saturates5g
carbs19g
sugars17g
fibre10g
protein45g
low insalt0.3g
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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

Recipe from Good Food magazine, August 2007

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Overall rating

Rating: 5 out of 5.2 ratings

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