· Soak the raisins in warm water
· Season the chicken with the salt. Fry the chicken in the oil, sealing it on all sides until golden brown. Remove from the heat and allow to cool to room temperature
· Mix together the oil, vinegar, honey and salt to make the vinaigrette
· Chop the lettuce and put it on a plate. Dice the cheese and sprinkle on top, along with the sunflower seeds and drained raisins
· Cut the chicken into strips or cubes, add to the salad and dress with the vinaigrette