Cranberry chicken salad
Use up leftover cranberry sauce in this healthy salad. Add a can of cannellini beans if you want to bulk it up
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 10 mins
Low-fat, Super healthy
- 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.
PER SERVING
190 kcalories, protein 18g, carbohydrate 19g, fat 5 g, saturated fat 1g, fibre 2g, sugar 17g, salt 0.12 g
Recipe from Good Food magazine, December 2010.
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http://www.bbcgoodfood.com/recipes/884634/
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 10 mins
Low-fat, Super healthy
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
PER SERVING
190 kcalories, protein 18g, carbohydrate 19g, fat 5 g, saturated fat 1g, fibre 2g, sugar 17g, salt 0.12 g
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