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Cranberry Salsa and Grilled Chicken



  • Cranberry Salsa
  • 1/2 cucumber, peeled, deseeded and finely diced
  • 1 large green chili, deseeded and chopped finely
  • 1/2 Spanish onion, finely diced
  • 1 bunch coriander, roughly chopped
  • 1/3 cup dried cranberries, roughly chopped
  • Juice of 1 lime
  • 4 free-range chicken fillet breasts, approximately 180g each
  • 3 cups mixed green leaves
  • 2 generous handfuls of green beans


  • Combine the salsa ingredients in a bowl and allow the flavors to combine by allowing it to sit for a couple of hours.
  • Preheat the oven to 350 degrees Fahrenheit.
  • Brush the chicken with olive oil and seasoning. Heat a grill pan or barbecue to hot then add the chicken to sear on one side for a two minutes. Turn the chicken and sear it on the other side for another two minutes. Place the chicken on a baking tray and place it in the oven to cook through for between 8 to 10 minutes.
  • Serve the chicken with the salsa on the top with an accompanying green salad.
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