Blood Orange Avocado Salad with Fried Chicken Strips and Aaron’s “Speed Dressing”.

For the blood orange avocado salad with fried chicken strips, first fry the chicken fillet strips in a little olive oil on both sides for about 3-4 minutes. Season with salt, pepper and chopped parsley.

Remove the outer leaves from the romaine lettuce, pluck the leaves from the stalk, wash and cut into small pieces. Peel the blood oranges and pull the fillets apart.

Cut the chives into fine rings. Cut the avocado in half lengthwise and remove the pit and peel, cut into wedges.

For the dressing, grate the zest from the lemons, cut the lemon in half and squeeze well. Pour into the jam jar with the remaining ingredients.

Seal well and shake vigorously until all ingredients are well combined.

Mix the blood orange avocado salad with 10 tablespoons of the dressing and arrange on a plate, place the chicken fillet strips on top and garnish with chives.

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