2 skinless chicken breasts
4 tsp olive oil
2 red onions, thinly sliced
200g/7oz mixed leaves
½ cucumber, deseeded and sliced
25g/1oz dried cranberries
85g/3oz cranberry sauce
juice 1 lime
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.
190 kcals, protein 18g, carbs 19g, fat 5g, sat fat 1g, fibre 2g, sugar 17g, salt 0.12g
If you want to make the salad slightly more substantial, add a 400g can of drained and rinsed cannellini beans