Sorbet fizz
The perfect fruity dessert for last minute al fresco dining - and it's fat-free too!
Chicken & orange salad
Serves 2
Easy
Prep:
Cook:
It's easy to get your five a day with this zesty fresh salad, full of vitamin C, fibre and folic acid.
Skip to ingredients
- 150g pack green beantrimmed
- 1 fennel bulb
- 1 large avocado
- 100g bag watercressroughly chopped
- 2 oranges
- 2 tbsp olive oil
- 2 cooked chicken breastsshredded
Nutrition: per serving
- kcal572
- fat36g
- saturates5g
- carbs19g
- sugars17g
- fibre10g
- protein45g
- salt0.3glow
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.
