Cranberry chicken salad

Cranberry chicken salad

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Cooking time

Prep: 15 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 4

Use up leftover cranberry sauce in this healthy salad. Add a can of cannellini beans if you want to bulk it up

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition per serving

kcalories
190
protein
18g
carbs
19g
fat
5g
saturates
1g
fibre
2g
sugar
17g
salt
0.12g

Ingredients

  • 2 skinless chicken breasts
  • 4 tsp olive oil
  • 2 red onions, thinly sliced
  • 200g mixed leaves
  • ½ cucumber, deseeded and sliced
  • 25g dried cranberries
  • 85g/3oz cranberry sauce
  • juice 1 lime

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Method

  1. Slice each chicken breast in half horizontally to give 4 thin breasts, then rub with half the oil and season. Heat a non-stick frying pan and fry the chicken for 3 mins on each side until cooked through. Set aside on a plate.
  2. Heat the remaining oil in the pan and fry the onions for 5 mins. Slice the chicken, collecting any juices, and layer up with the onions, leaves, cucumber and dried cranberries. Mix the cranberry sauce, lime juice, 2 tbsp water and any chicken resting juices, and drizzle over the salad.

Recipe from Good Food magazine, December 2010

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