Lightning chicken salad on crisp bread

Name: Lightning chicken salad on crisp bread
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 400 g Chicken filet; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g cherry tomatoes; 3 TABLESPOONS black olives (without stone); 50 g Arugula; 1 Garlic clove; 150 g low-fat yoghurt; 4 discs Mixed rye bread

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

400 g Chicken filet
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g cherry tomatoes
3 TABLESPOONS black olives (without stone)
50 g Arugula
1 Garlic clove
150 g low-fat yoghurt
4 discs Mixed rye bread

Directions

1
Wash the meat, dab dry and cut into small cubes. Heat oil in a coated pan. Fry the meat for about 5 minutes until golden brown. Season with salt and pepper. Remove from the stove.
2
Wash and quarter the tomatoes. Cut olives into slices. Clean, wash, shake dry and finely chop the arugula. Peel and halve garlic.
3
Mix meat, olives, tomatoes and yoghurt in a bowl. Fold in the rocket salad. Season to taste with salt and pepper. Toast bread and rub with the cut side of the garlic. Serve everything.