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.