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Cranberry chicken salad

By Good Food

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

Prep:15 mins
Cook:10 mins

Serves 4
Easy

Nutrition per serving

kcal 190
fat 5g
saturates 1g
carbs 19g
sugars 17g
fibre 2g
protein 18g
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

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.

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