- 4 boneless skinless chicken breast halves
- 5 blood oranges
- 2 tablespoons sherry wine vinegar
- 1/4 cup extra virgin olive oil
- Kosher salt and freshly ground pepper
- 1 small red onion, thinly sliced
- 4 cups watercress sprigs, washed and trimmed
- 1 firm-ripe avocado, halved, pitted, peeled and diced
- Bring a large pot of lightly salted water to a boil. Add chicken and return to a boil; reduce heat and simmer about 10 minutes, until chicken is no longer pink inside. Transfer chicken to a cutting board and cool 5 minutes before slicing into long strips.
- While the chicken rests, squeeze juice from one orange and measure out 1/4 cup into a small bowl. (Reserve any remaining juice for another use.) Whisk juice with vinegar and oil. Add salt and pepper to taste. Transfer sliced chicken to a medium bowl and toss with a few tablespoons of the dressing. Season to taste with salt and pepper.
- With a sharp knife, remove the orange peel and white pith from remaining 4 oranges. Slice oranges crosswise into thin rounds. Discard seeds. In a large bowl, toss the onion and watercress with remaining vinaigrette. Divide between bowls and top with warm chicken, oranges, and avocado.