INGREDIENTS (4 servings)

1 lb of chicken breast / thyme / half a pineapple / 2 celeries / salad (valerian) / extravirgin olive oil / coarse salt / bread / mayo / mustard / pepper

Heat a skillet with oil and coarse salt and cook the breast on both sides. Season with thyme. In the meantime slice the pineapple and celery and, once ready, the chicken breasts. For the ruble, chop the bread in the mixer with oil and thyme, and toast the bread crumbs in a pan till it gets brown. Mix the chicken, pineapple and celery together, season with mayo and mustard, oil and pepper. Pour this mix over a bed of salad, and sprinkle the crumble on top.