Cranberry chicken salad

10-30 minutes 200 kcal or less 4 servings chicken chicken breast chicken breasts christmas leftovers cranberries cranberry five a day healthy low fat mains quick salad winter salad

N/A

Source

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

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.