Cook the rice according to the instructions on the pack and leave to cool.
Toast the hazelnuts in a dry frying pan until they turn golden brown and then chop them coarsely.
Wash and tear the lettuce leaves.
Mash 5 strawberries and mix dressing with 1 teaspoon of orange rind, 3 tablespoons of orange juice, olive oil, salt and pepper.
Mix the rice, avocado, chicken, spring onion and strawberries carefully into the lettuce leaves.
Sprinkle the dressing on top of the salad. Scatter the hazelnuts over the salad and serve.
Source: Dings Aardbeien