🍽️ Leaf salad with cauliflower and chicken

Name: Leaf salad with cauliflower and chicken
Total time: 30 min
Yield: 4 servings
Ingredients: mixed leaf salad (to taste); 200 g cooked vegetables (e.g. cooked broccoli florets, cooked cauliflower florets, fried zucchini slices...); 2 red onions (cut into wedges); 2 chicken breast fillets; salt; pepper (from the mill); olive oil (cold-pressed); balsamic vinegar; 2 tbsp walnut or pecan halves

350 kcal · 30 min · 4 servings

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Ingredients

mixed leaf salad (to taste)
200 g cooked vegetables (e.g. cooked broccoli florets, cooked cauliflower florets, fried zucchini slices...)
2 red onions (cut into wedges)
2 chicken breast fillets
salt
pepper (from the mill)
olive oil (cold-pressed)
balsamic vinegar
2 tbsp walnut or pecan halves

Instructions

1. Wash the salad thoroughly and spin it dry. Clean the chicken breast fillets, pat them dry, and coat them in flour.
2. Heat 3 tablespoons of oil in a pan and fry the fillets in it until golden brown on all sides. Season them with salt and pepper afterwards.
3. Mix the leaf salads with the vegetables, onions, and nuts. Add 5 tablespoons of oil, 3 tablespoons of balsamic vinegar, salt, and pepper. Mix everything well and distribute it onto plates.
4. Cut the fillets into wide strips and arrange them on top of the salad.

Nutrition per serving

kcal: 350
Protein: 30 g · Fett/Fat: 20 g · Carbs: 15 g