Cranberry Salsa and Grilled Chicken
This is summer eating at its finest. Cool seasonal produce, combined with tangy fresh flavours and vibrant colours delivers the message that fresh is best and healthy is delicious.
  • 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
  1. Combine the salsa ingredients in a bowl and allow the flavors to combine by allowing it to sit for a couple of hours.
  2. Preheat the oven to 350 degrees Fahrenheit.
  3. 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.
  4. Serve the chicken with the salsa on the top with an accompanying green salad.