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Salads
CHICKEN AND ORANGE SALAD
A light, fresh, and aromatic salad featuring crispy chicken breast, avocado, and citrus notes.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Boil the green beans in salted boiling water for 5-7 minutes until tender, drain, and plunge into ice water.
2
Slice the chicken breast lengthwise, season with salt and pepper. Dredge in flour, dip in beaten egg, and coat in breadcrumbs. Pan-fry until cooked through. Slice into thin pieces.
3
Slice the avocado into wedges. Segment the orange to extract the flesh.
4
Whisk together the dressing ingredients.
5
Arrange 2 handfuls of arugula on a serving platter, top with avocado, chicken, and orange segments, and sprinkle with seeds if desired. Drizzle with the dressing. You can also drizzle with balsamic glaze on top.
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