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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

  • Prep: 15 mins
    Cook: 10 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 190
  • Carbohydrates 19
  • Saturated Fat 1
  • Sugar 17
  • Protein 18
  • Fat 5
  • Fibre 2
  • Salt 0.12

Nutrition per serving

  • Calories 190
  • Carbohydrates 19
  • Saturated Fat 1
  • Sugar 17
  • Protein 18
  • Fat 5
  • Fibre 2
  • Salt 0.12

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

  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.

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