Maura McEvoy
Hands-On Time
15 Mins
Total Time
30 Mins
Serves 4

How to Make It

Step 1

In a small bowl, whisk together the vinegar, orange juice, oil, ½ teaspoon salt, and ⅛ teaspoon pepper until well blended.

Step 2

Cook the chicken breasts in boiling, salted water for 10 minutes or until the chicken is no longer pink inside.

Step 3

Remove the chicken and cool 5 minutes on a cutting board before slicing into long strips.

Step 4

Transfer the warm sliced chicken to a bowl and toss with a few tablespoons of vinaigrette. Season to taste with salt and pepper.

Step 5

With a sharp knife, remove the orange peel and white pith from the oranges. Slice crosswise into thin rounds.

Step 6

In a large bowl, toss the onion and lettuce with the remaining vinaigrette. Divide between bowls and top the salads with the chicken, oranges, and avocado slices.

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