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🥗 Watercress Chicken Salad with Oranges and Gorgonzola

470 kcal · 30 min · 4 servings

Ingredients

• 400 g chicken breast fillet
• salt
• pepper (freshly ground)
• 7 tbsp olive oil
• 4 handfuls watercress
• 1 ripe avocado
• 2 red onions
• 2 tbsp lemon juice (freshly squeezed)
• 2 organic oranges
• 100 g Gorgonzola (finely chopped)

Instructions

1. 1. Rinse the chicken breast fillets under running water.
2. 2. Pat the meat completely dry with kitchen paper.
3. 3. Season the chicken breast with salt and pepper.
4. 4. Heat 2 tablespoons of oil in a frying pan.
5. 5. Fry the meat on each side for about 5 to 7 minutes.
6. 6. Cut the cooked meat into thin strips.
7. 7. Wash the watercress thoroughly.
8. 8. Spin the watercress dry.
9. 9. Peel the avocado.
10. 10. Halve the avocado and remove the pit.
11. 11. Slice the avocado.
12. 12. Peel the onions.
13. 13. Slice the onions into rings.
14. 14. Peel the oranges completely.
15. 15. Segment the oranges over a bowl.
16. 16. Catch the released orange juice in the bowl.
17. 17. Put all salad ingredients into a large bowl.
18. 18. Mix the ingredients gently.
19. 19. Be careful not to crush the avocado.
20. 20. Whisk 5 tablespoons of olive oil with the lemon juice.
21. 21. Add the caught orange juice to the sauce.
22. 22. Season the sauce with salt and pepper.
23. 23. Divide the salad onto four plates.
24. 24. Drizzle the salad with the salad dressing.
25. 25. Crumble some Gorgonzola cheese over it.
26. 26. Serve the salad immediately.

Nutrition per serving

• kcal: 470
• Protein: 31 g · Fett/Fat: 33 g · Carbs: 12 g