Citrus Avocado Salad

Preparation 1. Boil the eggs until hard-boiled, then peel and set aside. 2. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. 3. Wash and peel the potatoes, then cut them into bite-sized cubes and place them on the prepared baking sheet. 4. Drizzle the potatoes with olive oil, sprinkle with salt and pepper, and roast in the preheated oven for 25-30 minutes or until golden and crispy. 5. While the potatoes are roasting, grill the chicken breasts until fully cooked. Once done, slice the chicken breasts into strips and set aside. 6. Peel the orange and separate the segments, removing any pith and seeds. Set aside.

Salad Assembly 7. In a large bowl, toss the arugula with olive oil, salt, and pepper. 8. Slice the ripe avocado and add it to the bowl, gently tossing to combine. 9. Arrange the orange segments, roasted potatoes, sliced chicken, and halved hard-boiled eggs on top of the avocado and arugula mixture. 10. Drizzle with your favorite salad dressing or a simple citrus vinaigrette.