Chicken & orange salad

• pack green bean↗150g g

  trimmed

• fennel bulb↗1
• large avocado↗1
• bag watercress↗100g g

  roughly chopped

• oranges↗2
• olive oil↗2 tbsp tbsp
• cooked chicken breasts↗2

  shredded

Step-by-step instructions

1. 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. 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.