Cranberry chicken salad

• skinless chicken breasts↗2
• olive oil↗4 tsp tsp
• red onions↗2

  thinly sliced

• mixed leaves200g g
• ½ cucumber

  deseeded and sliced

• dried cranberries↗25g g
• cranberry sauce g

  sauce

• juice 1 lime

Step-by-step instructions

1. 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. 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.