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

Method

• STEP 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.

• STEP 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.

2 version
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2nd version
• 4 cups of cooked and cubed chicken

• 1 cup diced celery

• 1 cup toasted and chopped pecans

• 1/2 cup dried cranberries

• 3/4 cup mayonnaise

• 1/4 plain greek yogurt

• zest of 1 lemon

• juice of 1 lemon

• 2 tablespoons chopped fresh parsley

• kosher salt and pepper to taste

Instructions

• In a large bowl add the chicken, celery, pecans, dried cranberries, mayonnaise, sour cream, lemon zest, lemon juice, and parsley.

• Stir to thoroughly combine the ingredients.

• Season to taste with kosher salt and pepper.

• Serve immediately or refrigerate in a covered container for up to 4 days.

This chicken salad is anything but bland and boring.
cranberries, toasted pecans and lemon zest and juice punch up the flavor of the salad.