Cranberry Chicken Salad

Although salads are not such great fare during the festive season,

or not in the northern hemisphere at anyrate,

this salad makes a great detoxing luncheon after the festive indulgence.

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Ingredients:
2 skinless chicken breasts
20ml olive oil
sea salt and freshly ground black pepper to season
2 small red onions, thinly sliced
200g mixed salad leaves
1/2 cucumber, deseeded and sliced
25g dried cranberries
85g cranberry sauce
juice of 1 lime
30ml water

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Method:

Slice each chicken breast in half horizontally to give 4 thin breasts.

rub each breast with about 10ml of olive oil and season with sea salt and freshly ground black pepper.

Heat a non-stick frying pan and fry the chicken for 3 minutes on each side, or until cooked through. Set aside on a plate.

Heat the remaining oil in the pan and fry the onions for 5 minutes.

Slice the chicken and layer with the onions, cucumber and dried cranberries on the salad leaves.

Mix the cranberry sauce, lime juice and any remaining chicken juices with about 30ml water and drizzle over the salad.