Cherry tomato salad with mint yoghurt

Name: Cherry tomato salad with mint yoghurt
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 medium sized chicken fillets (approx. 140 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 2 discs Pita bread (approx. 65 g each; Greek flat bread); 200 g Rocket; 200 g red and yellow cherry tomatoes; 2-3 stem(s) Mint; 150 g Whole milk yoghurt; 1 TABLESPOON Vinegar (e.g. red wine vinegar)

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 medium sized chicken fillets (approx. 140 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Oil
2 discs Pita bread (approx. 65 g each; Greek flat bread)
200 g Rocket
200 g red and yellow cherry tomatoes
2-3 stem(s) Mint
150 g Whole milk yoghurt
1 TABLESPOON Vinegar (e.g. red wine vinegar)

Directions

1
Wash the chicken fillets, dab dry and season with salt and pepper. Heat 1 tablespoon of oil in a frying pan and fry the chicken fillets for 8-10 minutes while turning. Brush the pita bread with the remaining oil and fry in a frying pan for approx. 5 minutes, turning over. Wash the rocket, drain and pluck into pieces. Wash and halve the cherry tomatoes. Wash mint, dab dry, pluck leaves from the stalks and cut into fine strips.
2
Mix yoghurt, vinegar, salt, pepper and mint. Remove the chicken fillets from the pan and let them cool down for about 5 minutes. Break the pita bread into small pieces. Cut chicken fillets into thin slices and mix with cherry tomatoes, rocket and mint yoghurt. Arrange on plates and sprinkle with the pita pieces