This recipe also makes a great side salad if you hold the chicken.
Recipe makes 2 servings.
Approximate Cook Time: 20 minutes
|3||cup(s)||spinach, or arugula or watercress|
|1/4||teaspoon(s)||sea salt, to taste|
|1/8||teaspoon(s)||black pepper, to taste|
|2||piece(s)||chicken breast(s), boneless skinless (4-6 oz), grilled sliced (optional, if served as a side)|
- Prepare both oranges by cutting off the rind and outer membrane and slicing out the wedges of fruit between the segments. Do this over a bowl and set the remaining juice aside.
- Divide the greens up between two plates, and top with oranges, avocados and cashews.
- Add a drizzle of olive oil and any juice left over from the oranges. Season with sea salt and freshly ground black pepper to taste.
- Add grilled chicken breast slices on top (optional, if served by itself).