Chicken and Vegetable Salad
Trim, rinse and shake dry the arugula. Rinse and halve or quarter the cherry tomatoes. Rinse, trim and cut the zucchini lengthwise into thin slices. Mix the salad ingredients and place on serving plates.
Peel the onion, finely chop and mix with the chives and balsamic vinegar.
Add 3-4 tablespoons lukewarm water, season with salt and pepper and stir in the olive oil.
Cut chicken breasts into 1 cm (approximately 1/2 inch) wide strips, and season with salt and pepper. Whisk together the Parmesan and egg.
Dredge the chicken strips in flour, dip in the egg-cheese mixture and fry in hot butter in a pan for about 3 minutes until golden brown.
To serve, drizzle the salad with dressing and serve with the chicken breast.