Poached Chicken, Avocado and Blood Orange Salad
Servings
2people
Servings
2people
Ingredients
  • 2 blood orangeschopped into segments
  • 2 skinless chicken breasts
  • 1 limejuiced
  • 1 avocadosliced into pieces
  • 4 handfuls of lettuce mix
  • 1.5tablespoon dried oregano
  • 2 bay leaves
  • Cracked pepper
Instructions
  1. Place the chicken breast in a small pot or saucepan. Fill the saucepan with water until the chicken is covered.
  2. Add the dried oregano and bay leaves to the water, then bring to boil.
  3. Once at the boil, reduce heat to low and simmer partly covered for 10-12 minutes.
  4. After 10-12 minutes, remove the pot from the heat and leave the chicken breast in the hot water for another 10 minutes.
  5. Fill two bowls with lettuce leaves, avocado and blood orange segments.
  6. Slice the chicken breast and arrange on top of salad.
  7. Squeeze lime juice over the salads, and top with cracked pepper.
Recipe Notes

Recipe serves 2 at 310 calories per serve

Print Recipe
Poached Chicken, Avocado and Blood Orange Salad
Poached Chicken, Avocado and Blood Orange Salad
Course Main Dish
Servings
people
Ingredients
  • 2 blood oranges chopped into segments
  • 2 skinless chicken breasts
  • 1 lime juiced
  • 1 avocado sliced into pieces
  • 4 handfuls of lettuce mix
  • 1.5 tablespoon dried oregano
  • 2 bay leaves
  • Cracked pepper
Course Main Dish
Servings
people
Ingredients
  • 2 blood oranges chopped into segments
  • 2 skinless chicken breasts
  • 1 lime juiced
  • 1 avocado sliced into pieces
  • 4 handfuls of lettuce mix
  • 1.5 tablespoon dried oregano
  • 2 bay leaves
  • Cracked pepper
Poached Chicken, Avocado and Blood Orange Salad
Instructions
  1. Place the chicken breast in a small pot or saucepan. Fill the saucepan with water until the chicken is covered.
  2. Add the dried oregano and bay leaves to the water, then bring to boil.
  3. Once at the boil, reduce heat to low and simmer partly covered for 10-12 minutes.
  4. After 10-12 minutes, remove the pot from the heat and leave the chicken breast in the hot water for another 10 minutes.
  5. Fill two bowls with lettuce leaves, avocado and blood orange segments.
  6. Slice the chicken breast and arrange on top of salad.
  7. Squeeze lime juice over the salads, and top with cracked pepper.
Recipe Notes

Recipe serves 2 at 310 calories per serve