Low-Carb Chicken Salad with Egg, Feta and Pumpkin Seeds

A filling low-carb salad with pan-fried chicken breast, crisp vegetables, toasted seeds and a creamy yogurt dressing. It packs plenty of protein and few carbohydrates onto the plate, and you won't miss a thing.

By yumbelo-Küche · 2 servings · 35 minutes

Ingredients

• 300 g Chicken breast fillet
• 1 TL paprika powder, sweet
• salt
• pepper
• 1 EL olive oil
• 200 g cucumber
• 200 g cherry tomatoes
• 1 Stück red onion
• 150 g Romaine lettuce
• 100 g arugula
• 100 g feta
• 2 Stück eggs
• 20 g pumpkin seeds
• 150 g Greek yogurt (10% fat)
• 1 EL lemon juice
• 1 TL Dijon mustard

Method

1. Preheat the oven to 200 °C conventional heat. Pat the chicken breast dry, cut it into strips or cubes and season with paprika powder, salt and pepper.
2. Fry the chicken pieces in olive oil in a pan over medium to high heat until golden brown all over and cooked through, about 8 minutes. Then remove and let cool.
3. Boil the eggs in a small pot for 8 minutes, plunge into cold water, peel and halve them.
4. Toast the pumpkin seeds in a dry pan briefly until golden brown, then set aside.
5. Slice the cucumber, halve the cherry tomatoes and cut the onion into fine rings. Wash the Romaine lettuce and arugula, spin dry and tear roughly.
6. Stir together the yogurt, lemon juice, Dijon mustard, and a pinch of salt and pepper to make a dressing.
7. Arrange the salad, vegetables and feta on two plates. Top with the chicken, egg halves and pumpkin seeds and serve with the dressing.