Arugula Salad with Chicken Breast and Figs

Ingredients

• 8 fresh ripe blue figs
• 1 bundle arugula
• 2 pita breads
• olive oil
• 1 chicken breast fillet
• 1 tbsp flour
• balsamic vinegar
• Salt
• Pepper
• 150 g natural yogurt

Instructions

1. 1.

   Wash the chicken breast fillet, pat dry and cut into small pieces. Season with salt and pepper, coat in flour, then fry in 4 tbsp olive oil until golden brown.

2. 2.

   Rinse arugula and spin dry. Wash figs, pat dry and slice thinly. Toast pita breads in a toaster until crisp, then cut each in half and quarter the halves.

3. 3.

   Combine arugula with 4 tbsp olive oil, 2-3 tbsp balsamic vinegar, salt and pepper. Gently fold in chicken and figs, divide among four bowls, drizzle each with 1-2 tbsp yogurt, and garnish with pita quarters before serving.