Chicken and Cranberry Salad
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
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.