Anna`s Colorful Salad

Summary

Ingredients

• 1 chicken breast fillet (s)
• 1 can corn and kidney beans (as a mixture)
• 1 mozzarella
• 1 iceberg lettuce
• 2 medium tomato (s)
• 1 piece (s) cucumber (s)
• 0.75 ¾ cup yogurt, low-fat
• 1 package dressing * aromatic garden herbs *
• 1 tablespoon ketchup (curry ketchup)
• 0.5 teaspoon ½ mustard
• salt and pepper
• Paprika powder

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Instructions

1. Cut the chicken breast fillet into cubes.
2. Pluck the lettuce into bite-sized pieces, wash and spin dry. Cut the cucumber, mozzarella and tomato into small pieces (cubes, strips, as you like, the main thing is bite-sized). Put the lettuce, corn-kidney bean mixture, cucumber, mozzarella and tomato in a large bowl and mix well. Now season the chicken breast fillet with salt, pepper and paprika and fry it.
3. While the meat is sizzling, prepare the dressing: Put the yoghurt in a cup, mix spicy garden herbs with the ready-to-use herb mixture. Add the mustard and curry ketchup and season to taste. Add the dressing to the remaining ingredients and mix well.
4. Now pour the finished, warm meat over the salad. Mix or not - it`s up to you.
5. Baguette goes well with it.