1. Remove the core from the salad, tear into coarse pieces, wash thoroughly and spin dry in a salad spinner. In a bowl, mix the cranberry dip from the roasted chicken strips, vinegar, mustard, salt and pepper and gradually stir in 4 tbsp rapeseed oil.
2. Toast the pumpkin seeds in a pan over medium heat for about 2 minutes without fat. Then let cool on a plate. Heat 1 tbsp oil in the same pan and fry the roasted chicken strips golden brown on all sides for approx. 4 minutes.
3. Meanwhile, mix the salad with the dressing. Arrange the roasted chicken strips on the salad and sprinkle with the pumpkin seeds. Enjoy your meal!
Nutrition per serving
kcal: 645
Protein: 33 g · Fett/Fat: 46 g · Carbs: 23 g
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