Use up leftover cranberry sauce in this healthy salad. Add a can of cannellini beans if you want to bulk it up 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: 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. 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. Source: Good Food