Bread the chicken: you can use chicken tenderloin or whole chicken breast, cut into equal-sized pieces. Season the meat well with salt and pepper. In a small bowl, beat the egg with a fork. On a plate, mix the breadcrumbs and chopped pumpkin seeds (don‘t chop them very finely, just a little). Dip each chicken piece in the egg mixture, then coat evenly in the breadcrumbs mixture. Place on a clean plate. Continue until all chicken pieces are breaded. If you have some egg and breadcrumb mixture left, bread the chicken once again until you have no more egg and breadcrumbs left.

Pan-fry the chicken: Heat the oil in a large frying pan, cook the chicken on both sides over high heat until golden. Transfer to a plate lined with paper towels.

Dressing: pour all the dressing ingredients into a small jar, season with salt and pepper to taste, close the lid and shake it a few times vigorously until thick sauce forms.

Wash and spin dry the lettuce in a salad spinner, if you have one.

Assemble: Place the lettuce on the plates, top with pan-fried chicken pieces, sliced in half tomatoes, cut into thin slices cucumber and onion. Pour the sauce over and serve.

Enjoy!