Tuscan Chicken Salad (or pasta)

I found this recipe a couple of years ago, and I love it. Even JP and Jack really enjoy it also.

Ingredients – serves four

1 lb – Chicken Breast
1 lb bag – Spring or baby green mixed lettuce
1 cup – Roasted Tomatoes, in herbed olive oil if available (I just use the Italian style canned diced tomatoes)
1 cup – Olive oil or oil from tomatoes (I just use 2-3 tablespoons of olive oil)
1 cup – Flour
½ cup – Lemon juice
1 – Large lemon
Salt and pepper
1 – Loaf favorite crusted bread.

Preparation

Cut lemon into half length wise and then into 1/8th inch slices. Cut chicken into large bit-sized pieces. In a medium bowl, mix flour with a pinch of salt and pepper. Add cut chicken to flour mixture and coat evenly. In a large non-stick sauté pan, add olive oil and heat to medium high. When pan and oil is hot, add floured chicken, shake off excess flour before putting in pan, and cook until lightly brown. Add lemon juice, sliced lemon and roasted tomatoes, tossing until chicken is done and ingredients are hot.
Divide mixed greens onto four large dinner plates, make lettuce pile high in middle and leave some empty plate exposed around edges. Take chicken, lemon and tomato mixture and divide and decorate plates equally and finish by drizzling pan drippings as dressing. Cut two bread wedges for edge of plate and enjoy.

I have also used over penne or bowtie pasta instead of over the salad.