Chicken and Orange Salad

1. 1

   Cook the beans in a large pan of boiling salted water for 4-5 minutes.

2. 2

   Cool under cold water and put into a large bowl.

3. 3

   Finely slice the fennel bulb, cutting away the core.

4. 4

   Peel and slice the avocado and add to the bowl with beans.

5. 5

   Mix in watercress.

6. 6

   Peel the oranges, cut out the segments and add to the bowl.

7. 7

   Squeeze the rest of the orange juice into another small bowl and mix with the olive oil to make a dressing.

8. 8

   Season with black pepper.

9. 9

   Toss salad in the dressing.

10. 10

    Scatter the shredded chicken over salad.

11. 11

    Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.