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.

Cooking Time

10-15 mins

Preparation Time

5 mins