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Chicken and Cranberry Salad

Chicken and Cranberry Salad
Ingredients
4 skinless chicken breasts
300ml chicken stock
2 tbsp white wine
1 sprig parsley, ripped
1 sprig corriander, ripped
200g baby leaf salad
50g walnuts, chopped

Cranberry Dressing
2 tbsp olive oil
1 tbsp walnut oil
1 tbsp red wine vinegar
2 tbsp cranberry sauce
salt and pepper

Non Vegetarian meal
Serves: 4
Preparation time: 20 minutes

1 Heat the stock and white wine together in a large saucepan until the liquid is simmering, and then add the chiken breasts and poach for 15 minutes.

2 Remove the chicken from the liquid and allow to cool slightly before slicing crossways into 1cm strips, keeping each breast together.

3 Toss the baby leaf salad together with the parsley and corriander and arrange onto four serving plates. With a spatula or large knife lift one chicken breast and place it in the center of each bed of salad.

4 Add all the dressing ingredients to a screw-top jar and shake well until combined, pour a litte of the dressing over each of the breasts, sprinkle with the chopped walnuts and serve.

Nutritional Info
typical amounts per serving
caloies
0Kcal
fat
0g
saturated
g
unsaturated
g
carbohydrates
0g
sugar
0g
fibre
0g
protien
0g
salt
0mg