Chicken & Orange Salad


  • 150 g Green bean, trimmed
  • 2 Celery stalks
  • 1 Avocado
  • 100 g Watercress , roughly chopped
  • 2 Oranges
  • 2 tbsp Olive Oil
  • 2 cooked chicken breasts


  • 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 celery.
  • 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.