- 4 beech-smoked chicken breasts
- 2 ripe avocados
- 1 bulb fennel
- Watercress, washed, for garnishing
- For the dressing, blend together:
- 1/2 cup strawberries, hulled
- 1/3 cup plain cashews
- 1/2 cup orange juice, strained
- 1 tablespoon lime juice
- 1 teaspoon soy
- 1 clove garlic, crushed
Thinly slice the chicken, avocados and fennel and arrange on plates.
Add a tuft of watercress to each serving.
The dressing should be served separately.