Chicken Pasta Salad
Cook pasta in boiling salt water until al dente. Drain, rinse with cold water and drain.
Rinse zucchini and blanch in boiling salt water for 4 minutes. Drain, rinse and cut into slices.
Rinse the lettuce and spin dry.
Quarter the tomatoes, remove the seeds and cut into cubes.
Season the chicken breasts with salt and pepper. Fry in a hot butter-oil mixture for 4-5 minutes on each side. Slice the chicken breasts diagonally.
Mix the vinegars, oil and sugar together. Season with salt and pepper to taste.
Mix all the salad ingredients and the dressing. Arrange on plates and serve.