Anna's colorful salad

Ingredients for 2 servings:

• 1 chicken breast fillet(s)
• 1 can corn and kidney beans (as a mixture)
• 1 mozzarella
• 1 iceberg lettuce
• 2 m.-large tomato(s)
• 1 piece(s) cucumber(s)
• ¾ cup low-fat yogurt
• 1 pack of dressing *spicy garden herbs*
• 1 tbsp ketchup (curry ketchup)
• ½ tsp mustard
• salt and pepper
• Paprika powder

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

With warm chicken breast fillet!

Cut the chicken breast fillet into cubes. Tear the lettuce into bite-sized pieces, wash, and spin dry. Chop the cucumber, mozzarella, and tomato (dice, strips, whatever you like, as long as they’re bite-sized). Place the lettuce, corn and kidney bean mixture, cucumber, mozzarella, and tomato in a large bowl and mix well. Season the chicken breast fillet with salt, pepper, and paprika and fry. While the meat is sizzling, prepare the dressing: Pour the yogurt into a cup and mix with the ready-made herb mix. Add the mustard and curry ketchup and season to taste. Add the dressing to the remaining ingredients and mix well. Pour the cooked, warm meat over the salad. Mix it thoroughly or not—that’s up to you. Serve with baguette.