Cauliflower salad with chicken

Ingredients for 4 servings:

• 500 g cauliflower, cut into florets
• 2 chicken breasts (approx. 150 g each)
• 6 tbsp olive oil
• 2 yellow bell peppers
• 1 bunch of radishes
• 100 g leaf salad of your choice, e.g. iceberg lettuce and radicchio
• 2 tomatoes
• 200 g chickpeas from the can
• 4 tbsp Balsamic vinegar bianco
• 75 ml vegetable stock
• 1 pinch(s) of sugar
• 1 tbsp parsley, chopped
• Salt and pepper from the mill

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

figure-friendly, low-fat, party

Wash the cauliflower and simmer in salted water for 6 to 8 minutes until tender. Drain, rinse, and allow to drain. Wash the chicken breasts, pat dry, and season with salt and pepper. Then fry slowly on both sides in 2 tablespoons of hot oil in a non-stick pan for 3 to 5 minutes, depending on their thickness, until golden brown. Wash, halve, trim, and strip the bell peppers. Add them to the chicken breasts for the last 2 minutes, then remove from the heat and let them cook. Wash, trim, and slice the radishes. Trim and wash the lettuce, spin dry, and tear into small pieces. Wash the tomatoes, remove the stems, and cut the tomatoes into wedges. Rinse the chickpeas in a sieve and drain well. Combine all ingredients. Mix the balsamic vinegar with the broth and the remaining oil. Season to taste with salt, pepper, and sugar. Slice the chicken breasts and combine with the remaining salad ingredients. Serve sprinkled with parsley. You can also prepare the salad without meat, making it a delicious vegetarian dish.