Cranberry chicken salad
Serves 4
Easy
Prep:
Cook:
Use up leftover cranberry sauce in this healthy salad. Add a can of cannellini beans if you want to bulk it up
Skip to ingredients
Showing items 1 to 3 of 6
- 2 skinless chicken breasts
- 4 tsp olive oil
- 2 red onionsthinly sliced
- 200g mixed leaves
- ½ cucumberdeseeded and sliced
- 25g dried cranberries
- 85g/3oz cranberrysauce
- juice 1 lime
Nutrition: per serving
- kcal190
- fat5g
- saturates1g
- carbs19g
- sugars17g
- fibre2g
- protein18g
- salt0.12glow
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.
