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

• Cooking Time Prep 15 mins
  Cook 10 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  190

• Protein

  18g

• Carbs

  19g

• Fat

  5g

• Saturates

  1g

• Fibre

  2g

• Sugar

  17g

• Salt

  0.12g

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

Directions

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.
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.

Categories: All Christmas, Dishes