Cranberry Chicken Salad
This delightful and refreshing chicken salad recipe combines tender chicken breasts with a vibrant mix of greens, crunchy cucumbers, and zesty cranberries. Topped with a tangy cranberry sauce dressing, this dish is perfect for a light and satisfying meal.
— Constant Cookbook
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
- 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.
Cook Time
10M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 190 calories
- Fat Content: 5 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 19 grams carbohydrates
- Sugar Content: 17 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 18 grams protein
- Sodium Content: 0.12 milligram of sodium
Comments
No comments found.