Instructions: With a small, sharp knife, cut peel and white membrane from oranges. Thinly slice oranges crosswise.

Peel and pit 2 avocados. On a flat plate, use a fork to coarsely chunk peeled avocados, adding 3 tablespoons orange juice, 2 tablespoons lime juice, dill, sugar, and salt to taste.

Mound chunked avocado equally on plates. Top equally with chicken.

Peel and pit remaining avocado and thinly slice lengthwise. Separate onion slices into rings. Mix remaining orange juice and lime juice.

Arrange orange slices, avocado slices, and onion rings equally on plates, then moisten with orange-lime juice mixture. Add salt to taste.

This recipe yields 4 servings.

Comments: Garnish salads with dill sprigs and minced fresh jalapeno chilies.

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