Fresh Salad with Chicken Fillet, Egg and Garlic Dressing

Boil the egg in a small pot for 8-10 minutes. Remove, let cook some minutes, peel and cut into pieces.

Heat the oil in a pan over medium-high heat. Add salt and pepper to the chicken breast.

Once heated, add to the pan and cook each side for 4-6 minutes over medium heat.

Remove once cooked as desired and slice.

At the same time, cut the tomato and lettuce for the salad.

For the croutons, toast both sides of the sliced bread in a pan over medium heat. Be careful not to let it burn.

Then dice and set aside.

For the dressing: Place the garlic with its peel in a pan over low heat. Cover and let cook each side for 3-5 minutes until browned.

Peel the garlic and smash using a fork. Mix with the natural yogurt and lemon juice.

Put the lettuce, tomato, croutons and egg in a bowl. Add the chicken slices on top and pour the garlic dressing.