Refreshing Cranberry Chicken Salad with Lime Dressing
This refreshing cranberry chicken salad with lime dressing is perfect for using leftover cranberry sauce.
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Servings: 4
Calories: 164kcal
Equipment
- 1 non-stick frying pan
- 1 Cutting Board
- 1 Knife
- 1 small bowl
- 1 plate
Ingredients
- 2 skinless chicken breasts sliced horizontally into thin cuts
- 4 tsp olive oil divided for cooking chicken and onions
- 2 red onions thinly sliced
- 200 g mixed salad leaves
- 1/2 cucumber deseeded and sliced
- 25 g dried cranberries
- 85 g cranberry sauce
- 1 lime juiced
Instructions
- Prepare chicken: Slice each chicken breast horizontally into 4 thin cuts, rub with 2 tsp olive oil, and season with salt and pepper.
- Cook chicken: Heat half of the remaining olive oil in a non-stick frying pan. Fry the chicken over medium heat for 3 minutes on each side or until fully cooked. Transfer to a plate.
- Sauté onions: Using the same pan, add the remaining oil and sauté the onions for 5 minutes until softened.
- Assemble salad: Slice the cooked chicken, collecting any juices. In a large serving bowl, layer the chicken with the sautéed onions, salad leaves, sliced cucumber, and dried cranberries.
- Prepare dressing: In a small bowl, whisk together the cranberry sauce, lime juice, 2 tablespoons water, and any juices from the chicken. Drizzle over the salad before serving.
- Serve: Serve the cranberry chicken salad fresh with the tangy lime dressing.
Nutrition
Calories: 164kcal | Carbohydrates: 23g | Protein: 14g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 160mg | Potassium: 455mg | Fiber: 2g | Sugar: 14g | Vitamin A: 650IU | Vitamin C: 23mg | Calcium: 37mg | Iron: 1mg