Chicken, Orange & Almond Salad
Pack a flavour punch with this delicious salad, with in-season Aussie grown Loose Navel Oranges.
1/2 iceberg lettuce, shredded
2 oranges, peeled and sliced
1 boneless skinless chicken breast
100g blanched almonds, chopped and toasted
Add oil to a frying pan to generously cover the bottom, then heat over the stove top until the oil simmers, for about 3-4 minutes.
Season the chicken breast with salt and pepper, then place the chicken breast in a frying pan until crispy and golden brown on the outside (6-7 minutes per side).
Let the chicken rest on foil for 5 minutes before cutting roughly into small pieces.
Combine all ingredients into a large salad bowl, then refrigerate until serving.