Wash the chicken fillets, dab dry and season with salt and pepper. Heat 1 tablespoon of oil in a frying pan and fry the chicken fillets for 8-10 minutes while turning. Brush the pita bread with the remaining oil and fry in a frying pan for approx. 5 minutes, turning over. Wash the rocket, drain and pluck into pieces. Wash and halve the cherry tomatoes. Wash mint, dab dry, pluck leaves from the stalks and cut into fine strips.
Mix yoghurt, vinegar, salt, pepper and mint. Remove the chicken fillets from the pan and let them cool down for about 5 minutes. Break the pita bread into small pieces. Cut chicken fillets into thin slices and mix with cherry tomatoes, rocket and mint yoghurt. Arrange on plates and sprinkle with the pita pieces