Mixed Vegetable Salad with Chicken Breast Strips

Summary

Ingredients

• 3 tomato (s)
• 5 leaves iceberg lettuce
• 0.5 ½ cucumber (s)
• 4 white mushrooms
• 3 egg (s)
• 200 g chicken (preferably frozen, it`s already marinated)
• 100 g feta cheese
• olive oil
• Herbs, (e.g. herb pieces)
• salt and pepper
• Curry powder
• Paprika powder, noble sweet
• Chilli flakes
• Sunflower seeds

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Instructions

1. Thaw the chicken and cut into small cubes.
2. Heat the olive oil in a non-stick pan, fry the meat in it and season with salt, pepper, sweet paprika, curry and chilli flakes. Hard boil the eggs.
3. Meanwhile, cut the vegetables, mushrooms and feta into bite-sized pieces and season lightly with herbs in a bowl. I always use Knorr Kräuterling Italian Herbs to sprinkle with it. Rinse the eggs, cut into cubes and add to the salad. Add the fried chicken with the frying fat (great taste and save the dressing!) To the salad, then the salad will be slightly lukewarm. Season with salt and pepper and serve sprinkled with sunflower seeds.
4. According to the packaging, 100 g of chicken contains 20 g of protein and 1.3 g of carbohydrates - the salad is suitable for a low-carb diet.