200g chicken breast
1 avocado, sliced
2 oranges, peeled and segmented
3 spring onions, finely sliced
2 cups baby spinach leaves
¼ cup walnuts
1 tbsp extra-virgin olive oil
1 tbsp white vinegar
- Spray pan with oil and grill chicken until well cooked and still moist. Cover and set aside.
- Add salad vegetables and walnuts to a serving bowl.
- Combine olive oil and white vinegar together and add to salad. Toss to coat well.
- Slice the chicken and add to salad.