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.
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.