INGREDIENTS

300 grams of Manchego cheese 

1/2 kg of chicken breast 

2 cups of fresh spinach 

1 lettuce 

4 cherry tomatoes 

2 kiwis 

15 raspberries 

12 slices of small toasted bread 

3 tablespoons of olive oil 

Salt to taste 

Black pepper to taste 

70 grams of Manchego Cheese 

250 grams of natural yogurt 

1 clove of garlic 

3 tablespoons of  lemon juice 

1 tablespoon of fresh parsley 

PREPARATION

1. Wash and rinse the vegetables very well, drain to remove water.

2. Remove the skin from the kiwi and cut it into slices. Cut the cherry tomatoes in half. Separately set aside in refrigeration.

3. Add salt and pepper to the chicken breasts. Put olive oil in a frying pan until it is cooked. Cut the chicken breast into fajitas. Set aside.

4. Hand chop lettuce and spinach. Keep them in refrigeration to keep them crunchy.

5. Cut the Manchego cheese of the salad, into medium slices. Place in a hot frying pan to brown on both sides. Remove and place each slice of Manchego cheese on top of a slice of toasted bread.

FOR THE DRESSING

6. Put in the blender the yogurt, the Manchego cheese and the clove of garlic. Add the lemon juice and previously finely chopped parsley. Mix well.

7. Mix the lettuces, spinach and cherry tomato halves with a little dressing. Finish with slices of kiwi and whole raspberries.

8. Serve the chicken fajitas and the bread slices with Manchego Cheese