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Serves 4 meals

2 chicken fillets

1 teaspoon oil

Salt and freshly ground pepper

1 bunch of arugula (rocket)

120 grams cherry tomatoes

1 clove garlic

5 tablespoons of cream yogurt

3 tablespoons Sylter salad cream (z.B. of Thomy)

3 tablespoons black olives (sliced)

4 large slices of rye bread

The preparation sequence

Clean meat in water, pat dry, small cubes. Fry in hot oil around 4-5 minutes, season with salt and pepper. Clean arugula, clean water, allow to dry and chop. Tomato underwater washing and chop into four pieces.

Peel garlic, finely shred. Mix with yogurt and salad cream. Season with salt and pepper. Mix prepared ingredients and olive with yogurt sauce. Toasting bread in the toaster. Distribute Chicken salad on the bread.