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pumpkin seed crusted chicken salad
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Pumpkin seed crusted chicken salad

Delicious salad, featuring crispy and juicy chicken, crusted with pumpkin seeds, lots of fresh veggies and pumpkin seed oil-based dressing.
Course Salad
Cuisine austrian
Prep Time 20 minutes
Cook Time 10 minutes
Servings 2 servings
Calories 563kcal
Author Aleksandra



  • 8 chicken tenders or 2 chicken breasts, 350g / 12 oz
  • 1/3 cup breadcrumbs 5 tablespoons, 50g
  • 1/3 cup pumpkin seeds 5 tablespoons, 50g, cut into smaller pieces
  • 1 egg
  • salt and pepper to taste
  • 3 tablespoons frying oil


  • 2 handfuls leaf lettuce
  • 8 small tomatoes I used mini San Marzano tomatoes
  • ½ greenhouse cucumber
  • 1 small red onion


  • 2 tablespoons pumpkin seed oil or olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon dijon mustard
  • 1 teaspoon honey
  • salt and pepper to taste


  • 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!


Make ahead: you can make the dressing, bread and pan-fry the chicken the day before. When you‘re ready to serve the salad (lettuce and vegetables must be fresh), shake the dressing jar vigorously and warm up the chicken in the oven until warm and slightly crispy. The salad tastes best when freshly prepared, though.


Calories: 563kcal