Cauliflower and Chicken Salad with Pine Nuts

Ingredients

• 350 g fresh cauliflower
• Salt
• 150 g mixed leafy greens (e.g., arugula, Lollo Rosso, spinach)
• 4 tbsp pine nuts
• 600 g chicken breast fillet (ready to cook, skinless)
• black pepper (ground freshly)
• olive oil
• 2 tbsp light balsamic vinegar
• 0.5 tsp coarse mustard
• 1 tsp liquid honey

Instructions

1. 1.

   Wash and trim the cauliflower, separate individual florets, and blanch in boiling salted water for 3-4 minutes. Drain, shock in cold water, and let drain well.

2. 2.

   Rinse the greens, pat dry, and cut into bite‑sized pieces.

3. 3.

   Toast the pine nuts in a hot pan without oil until golden brown; remove and cool.

4. 4.

   Wash the chicken, pat dry, season with salt and pepper, then sear in 2 tbsp olive oil in the same pan until golden all around. Reduce heat and finish cooking through.

5. 5.

   Remove the chicken, let it rest at room temperature, then slice into thin strips. Whisk vinegar, mustard, honey, and a splash of olive oil; season with salt and pepper to taste. Arrange greens on plates, top with cauliflower florets and chicken strips, drizzle with vinaigrette, and sprinkle pine nuts before serving.