Salad with chicken breast and yogurt-herb dressing

Ingredients for 4 servings:

• 500 g chicken breast
• 1 small can of corn and kidney beans
• 250g mozzarella
• 1 iceberg lettuce
• 300 g cocktail tomatoes
• 1 cucumber(s)
• 60 g yogurt
• 50 ml milk
• 1 tbsp tomato paste
• 4 sprigs of oregano
• 5 sprigs basil
• 6 stalks of parsley
• 2 tbsp vegetable oil
• some paprika powder
• some salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Wash, spin dry, and chop the oregano, basil, and parsley. Add the yogurt and milk, the chopped herbs, tomato paste, and paprika, mix everything together to make a dressing, and season with salt and pepper. Cut the chicken breast into large pieces and sear it in a pan with the vegetable oil. Then reduce the heat and let it simmer until just cooked through. Meanwhile, drain the mozzarella and chop it finely. Drain the corn and kidney beans. Halve the cherry tomatoes, and slice the iceberg lettuce and cucumber. Carefully toss the vegetables in a bowl. Arrange the salad on plates, drizzle with the dressing, and finally arrange the chicken breast on top.