Poached Chicken, Avocado and Blood Orange Salad

This recipe is a zesty lunch option packed with vitamin C, folate, protein and fibre. It’s perfect to make for yourself, or if you’re having friends over and want a ‘cafe quality’ salad option that is different from your usual home made salad.

Poached Chicken, Avocado and Blood Orange Salad

Print Recipe
Poached Chicken, Avocado and Blood Orange Salad
  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

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