2 skinless chicken breasts
4 tsp olive oil
200g mixed leaves
½ cucumber, deseeded and sliced
25g 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 leaves, cucumber and dried cranberries.
Mix the cranberry sauce, lime juice, 2 tbsp water and any chicken resting juices, and drizzle over the salad.
Recipe from Good Food magazine