Cranberry chicken salad
- Preparation and cooking time
- Serves 4
Use up leftover cranberry sauce in this healthy salad. Add a can of cannellini beans if you want to bulk it up
- 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.