Salad with Chicken and Vegetables
Separate the lettuce into leaves, rinse, spin dry and break apart to be as small as desired.
Season chicken breasts with salt and pepper and fry with butter for about 5 minutes, or until done on both sides.
Blanch the large tomatoes for a few seconds, remove, peel, quarter, core and chop.
Rinse cherry tomatoes.
Rinse beans and boil in salted water for 10 minutes. Drain.
Peel and finely chop shallot and garlic.
To make the dressing, mix together the vinegar, salt, pepper and oil and stir in the shallots and garlic. Distribute the lettuce, beans and tomatoes on a plate, drizzle with the salad dressing and sprinkle with the cashews. Slice the chicken and arrange on top of the salad.