For this salad, we need to first prepare the chicken breast. To do this, we take a chicken breast and cut it lengthwise to make a thin layer. Take a leaf with seasonings and put it on one half of the leaf, and cover the other and press it with the palm of your hand.
Heat a clean frying pan and put our fillets in paper on it. Fry on low heat on both sides for 3-4 minutes. until ready. Remove from the pan and, without opening, allow to cool, so that all the juice remains inside the breast.
Cut the beets into small cubes. Chop the nuts into pieces. Grate the garlic. Cut the cooled breast into medium cubes.
Put the chicken breast, beetroot, garlic and yogurt in a bowl and mix. Put in serving plates and sprinkle with chopped nuts.