Preheat the oven to 350 degrees Fahrenheit.

Toss the pumpkin seeds with olive oil, salt, pepper, and paprika, and place them on a baking sheet lined with parchment paper.

Roast the pumpkin seeds for 10-15 minutes, making sure to toss them halfway through cooking.

While the seeds are roasting, arrange the salad by combining the miixed greens, chicken breast, and egg,

After 10-15 minutes or when the pumpkin seeds begin to smell aromatic, remove them from the oven, and let them cool.

Top the salad with the cooled pumpkin seeds, a pinch of salt (if desired), and a squeeze of lime.