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

Serves - 2


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.

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 adapted from: Good Food
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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Cranberry chicken salad