Spinach Celery Salad with Chicken
Rinse chicken breasts, pat dry, season with salt and pepper and fry in 2 tablespoons hot oil on each side until golden brown, 2-3 minutes. Sauté pine nuts briefly, remove from heat and set aside.
Rinse spinach and trim as needed. Rinse celery and cut into pieces. Rinse scallions and cut into rings.
Mix remaining oil with broth, balsamic vinegar and lemon juice. Season mixture with salt, pepper and sugar. Cut chicken into slices, mix with pine nuts and remaining salad ingredients and serve.