Leafy Salad with Cauliflower and Chicken

Ingredients

• mixed leafy greens (as desired)
• 200 g cooked vegetables (e.g., boiled broccoli florets, boiled cauliflower florets, sautéed zucchini slices…)
• 2 red onions (cut into wedges)
• 2 chicken breast fillets
• Salt
• Pepper (freshly ground)
• extra virgin olive oil
• balsamic vinegar
• 2 tbsp walnut or pecan halves

Instructions

1. 1.

   Wash and dry the salad. Wash the chicken breast fillets, pat them dry, and coat with flour.

2. 2.

   Heat 3 tbsp oil in a pan and brown the fillets on all sides until golden brown. Season with salt and pepper.

3. 3.

   Mix leafy greens with vegetables, onions, nuts, 5 tbsp oil, 3 tbsp balsamic vinegar, salt, and pepper. Distribute onto plates.

4. 4.

   Slice the fillets into wide strips and arrange them over the salad.