Chicken & orange salad
- Good Food team
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Serves 2
Easy
Prep: 10 mins
Cook: 15 mins
A star rating of 4.5 out of 5.2 ratingsRate
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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
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Sorbet fizz
A star rating of 4.8 out of 5.5 ratings
Ingredients
Nutrition
Units:
MetricUS
-
150g pack green bean
trimmed
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1 fennel bulb
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1 large avocado
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100g bag watercress
roughly chopped
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2 oranges
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2 tbsp olive oil
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2 cooked chicken breasts
shredded
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Nutrition: per serving
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kcal572
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fat36g
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saturates5g
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carbs19g
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sugars17g
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fibre10g
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protein45g
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salt0.3g
low
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Method
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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.
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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.
Recipe from Good Food magazine, August 2007
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A star rating of 4.5 out of 5.2 ratings
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