Serves 2
150g pack green beans, trimmed
1 fennel bulb
1 large avocado
100g bag watercress, roughly chopped
2 oranges
2 tbsp olive oil
2 cooked boneless, skinless chicken breasts, shredded
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. Peel and slice the avocado and add to the bowl with the watercress. Peel the oranges, cut out the segments and add to bowl. Squeeze the rest of the orange juice into another bowl and mix with the olive oil to make a dressing. Toss the salad in the dressing, scatter over the chicken, then serve.