Green Salad with Cauliflower and Chicken
Rinse the lettuce and spin dry. Rinse the chicken breasts, pat dry and coat with flour. Heat 3 tablespoons oil in a pan and cook the chicken until golden brown on all sides. Season with salt and pepper.
Combine the lettuce, cooked vegetables, onions and nuts. Toss with 5 tablespoons oil and 3 tablespoons balsamic vinegar and season with salt and pepper. Cut the chicken into wide strips. To serve, transfer the salad to plates and arrange the chicken on top.