Name: Cranberry chicken salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: British
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

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

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

Instructions

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.