5½ oz pack green beans, trimmed
1 fennel bulb
1 large avocado
4 oz bag watercress, roughly chopped
2 oranges
2 tbsp olive oil
2 cooked chicken breasts, shredded
Method
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.
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.