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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.

  • Prep: 10 mins
    Cook: 15 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 572
  • Carbohydrates 19
  • Saturated Fat 5
  • Sugar 17
  • Protein 45
  • Fat 36
  • Fibre 10
  • Salt 0.3

Nutrition per serving

  • Calories 572
  • Carbohydrates 19
  • Saturated Fat 5
  • Sugar 17
  • Protein 45
  • Fat 36
  • Fibre 10
  • Salt 0.3

Ingredients

  • 150g pack green beans, trimmed
  • 1 fennel bulb
  • 1 large avocado
  • 100g bag watercress, roughly chopped
  • 2 oranges
  • 2 tbsp olive oil
  • 2 cooked chicken breasts, shredded

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.

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