Mixed vegetable salad with chicken breast strips

Ingredients for 2 servings:

• 3 tomatoes
• 5 leaves of iceberg lettuce
• ½ cucumber(s)
• 4 mushrooms, white
• 3 eggs
• 200 g chicken (preferably frozen, which is already marinated)
• 100 g feta cheese
• olive oil
• Herbs (e.g. herbs)
• salt and pepper
• curry powder
• Paprika powder, sweet
• chili flakes
• Sunflower seeds

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

light and low in carbohydrates

Thaw the chicken and cut into small cubes. Heat olive oil in a nonstick pan, fry the meat, and season with salt, pepper, sweet paprika, curry, and chili flakes. Hard-boil the eggs. 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” for sprinkling. Rinse the eggs, cut into cubes, and add to the salad. Add the fried chicken to the salad with the cooking fat (great flavor and saves you the dressing!), then the salad will be slightly lukewarm. Season with salt and pepper and serve sprinkled with sunflower seeds. According to the packaging, 100g of chicken contains 20g of protein and 1.3g of carbohydrates—the salad is suitable for a low-carb diet.