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Cranberry chicken salad

Cranberry chicken salad

A star rating of 4.8 out of 5.4 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Healthy
Nutrition: per serving
HighlightNutrientUnit
kcal190
fat5g
saturates1g
carbs19g
sugars17g
fibre2g
protein18g
low insalt0.12g
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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

Method

  • STEP 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.

  • STEP 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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Overall rating

A star rating of 4.8 out of 5.4 ratings
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