For this salad we need to first cook a chicken breast. For this we take a chicken breast and cut it lengthwise to make a thin layer. Take the list with the spices of TM "Maggie" and put on one half of the sheet, and another cover and pressed against the palm.

Heat a clean frying pan and put it on our filet in paper. Fry on slow fire from both sides for 3-4 minutes until tender. Remove from the pan and, without uncovering, allow to cool to the juice left inside the breast.

Beets cut into small cubes. Nuts grind to pieces. Garlic grate. The cooled breast cut into medium dice.

In a bowl fold chicken breast, beets, garlic and yogurt, mix well. Put in the plate and sprinkle with chopped nuts.