Chicken Salad with Peppers, Onions, Tomatoes and Salad Greens
Rinse and spin dry lettuce and spinach, tear into bite-sized pieces. Set aside 4 spinach leaves for garnishing. Peel carrots, cut into sticks. Rinse peppers and cut into halves, remove seeds and ribs, cut into strips. Peel onion, halve and cut into slices.
Heat buttter in a pan and cook chicken breasts for about 5 minutes per side, remove from pan and set aside. Saute carrots, onion and peppers in remaining butter for 3-4 minutes. Deglaze pan with vinegar, season with salt and pepper, add tomatoes and set aside.
Cut chicken breasts into slices. Combine salad ingredients, top with chicken and drizzle with remaning oil. Garnish with spinach leaves and serve.