Watercress Salad with Onions and Chicken
A fresh watercress salad featuring chicken, onions, avocado, orange segments, and crumbled Gorgonzola cheese. Try this recipe and many others from Spoonsparrow!
Ingredients
- 400 g chicken breast fillets
- Salt
- freshly ground pepper
- 7 tbsp olive oil
- 4 handfuls watercress
- 1 ripe Avocado
- 2 red onions
- 2 tbsp freshly squeezed lemon juice
- 2 organic oranges
- 100 g Gorgonzola (finely chopped)
Instructions
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1.
Wash the chicken breast fillets, pat them dry with paper towels, and season with salt and pepper.
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2.
Heat 2 tablespoons of oil in a skillet and cook the chicken for about 5-7 minutes on each side, depending on thickness. Slice into thin strips once cooked.
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3.
Wash and spin-dry the watercress. Peel, halve, pit, and slice the avocado. Peel and cut the onions into rings. Thoroughly peel the oranges and segment them, catching the juice in a bowl. In a large bowl combine all salad ingredients, tossing gently so the avocado remains intact.
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4.
Whisk together 5 tablespoons of olive oil, lemon juice, captured orange juice, salt, and pepper to make the dressing. Divide the salad onto four plates, drizzle with dressing, and sprinkle with crumbled Gorgonzola before serving.
