Honey Mustard Pretzel Crusted Chicken Salad
The ultimate comfort food, Honey Mustard Pretzel Crusted Chicken Salad combines crispy chicken with fresh greens and a zesty dressing. Perfect for lunch or dinner, this easy weeknight dinner will impress your family and friends. Make it tonight for a delicious meal!
Equipment
- Mixing Bowl
- Baking Sheet
- Chef's Knife
- Whisk
- Oven
- Cutting Board
Ingredients
- 1 pound boneless skinless chicken tenders or 2 large breasts cut into tenders
- 1 1/4 cups crushed thin pretzel twists
- 2 egg whites
- 1/4 cup dijon mustard
- 1 tablespoon honey
- 1 teaspoon seasoned salt
- 1/4 cup olive oil
- 1/2 lime juiced
- 1/2 teaspoon smoked paprika
- 1 teaspoon pepper
- 2 cups tiny twist pretzels for the honey mustard roasted pretzel croutons
- 4-6 cups bib lettuce or a mix of lettuce and spinach
- 2 cups sliced strawberries
- 1 large avocado diced
- 2 ounces feta cheese crumbled
Instructions
- Preheat your oven to 350 degrees F. This step is essential as it prepares the oven for the perfect baking of your chicken. A preheated oven ensures that your chicken cooks evenly and develops a lovely golden crust.
- In a large bowl, combine honey, dijon mustard, and egg whites. Whisk these together until well blended. The mixture should be smooth, and the sweetness of the honey will beautifully complement the tangy mustard.
- Toss the chicken in the honey mustard mixture until well coated. Make sure each piece is generously covered, as this is what will help the pretzel crumbs stick later.
- Place the pretzels in a sealable plastic bag, seal it tightly, and crush them with a meat mallet or a heavy utensil. Take your time with this step; the goal is to achieve a fine crumb that will create a delightful crust.
- Spread the crushed pretzels out on a large plate or in a large dish. This will make it easier to coat the chicken in the next step.
- Spray a baking sheet with nonstick spray to prevent the chicken from sticking. This is crucial because we want to achieve that perfect crunchy texture without any mess.
- Remove one piece of chicken at a time from the honey mustard mixture. Place it in the bag with the pretzel crumbs, then use your fist to pound the pretzels onto the chicken, ensuring it’s fully coated. Repeat this for each piece of chicken.
- Arrange the crusted chicken on the prepared baking sheet. Mist the tops with nonstick spray to promote browning and crispiness during baking.
- Bake in the oven for about 20 to 25 minutes, flipping the chicken halfway through. Look for a golden brown crust and ensure that the chicken is cooked through. It should be juicy and tender!
- While the chicken cooks, prepare the dressing by combining all the dressing ingredients in a small bowl. Whisk well and taste it to adjust the seasoning. You want it to be just right, perfectly balancing sweet and tangy.
- Once the chicken is nearly done, take a few tablespoons of the honey mustard dressing and place it in a medium-sized mixing bowl. Toss the whole pretzels with the dressing, ensuring they are coated well.
- Place the dressed pretzels on a parchment-lined baking sheet and bake alongside the chicken for 10 to 15 minutes until they turn golden brown. Remember to flip them halfway to avoid burning!
- After the pretzels are golden and fragrant, remove them from the oven and let them cool for about 5 minutes before transferring them to a bowl.
- In a large bowl, toss together the lettuce, spinach, strawberries, and avocado. This colorful mix will form the gorgeous base of your salad.
- To serve, plate the salad and top each dish with a sliced piece of the crispy chicken, a handful of roasted honey mustard pretzels, and crumbled feta cheese. Drizzle with additional dressing for an extra burst of flavor.
Notes
- Storage: Store any leftovers in an airtight container in the refrigerator for up to three days. The chicken may lose some of its crunch, but the flavors will still be delicious.
- Freezing: While it's not recommended to freeze the salad once assembled, you can freeze the cooked chicken separately. Reheat in an oven to maintain crispiness.
- Pairing: This salad pairs wonderfully with a light white wine or a refreshing iced tea on a warm day.
- Customize: Feel free to add additional fruits like blueberries or nuts like almonds for an extra crunch.
- Dress It Up: You can change the dressing to a yogurt-based version for a lighter option.