Serves 2

Ingredients

200 g cooked chicken breast, shredded
⅓ cup dried cranberries
3 Tbsp cranberry juice
2 Tbsp red onion, finely chopped
2 Tbsp spring onion, finely sliced
1 celery stalk, finely chopped
¼ cup baked or toasted almonds, roughly chopped
Cranberry Yogurt Dressing
⅓ cup plain Greek yogurt
1½ Tbsp cranberry juice
1 tsp honey
Pinch of salt
Freshly ground black pepper, to taste
To Serve
Whole-grain crackers
Vegetable sticks, such as cucumber, carrot and celery

METHOD

Soak the cranberries: Place the dried cranberries in a small bowl with 3 tablespoons of cranberry juice. Leave to soak for about 10–15 minutes, then drain any excess juice. To make the dressing: In a small bowl, mix together yogurt, cranberry juice and honey. Season with salt and freshly ground black pepper. Assemble the salad: In a medium bowl, combine the shredded chicken, soaked cranberries, red onion, spring onion, celery and chopped almonds. Chill: Refrigerate for 15 minutes before serving to allow the flavors to come together. Serve with whole-grain crackers and crisp vegetable sticks.