Pretzel Chicken Salad with Natasha
Servings: 4
Ingredients
- 2 eggs beaten
- 2 chicken breasts
- 1 cup finely crushed salted pretzel twists
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4-1/2 teaspoon cayenne pepper
- pinch salt and pepper
- olive oil, for brushing
- 6 cups any salad.
- 1 cup cherry tomatoes, halved
- 1/2 cup shaved parmesan
- 1-2 avocados, diced
- 4 slices cooked thick cut bacon, crumbled
- HONEY MUSTARD DRESSING
- 1/4 cup olive oil
- 1/4 cup honey
- juice of 1 lemon
- 3 tablespoons dijon mustard
- 2 tablespoons tahini (optional)
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon cayenne pepper
Method
- Preheat the oven to 200° C. Line a baking sheet with baking paper.
- In a bowl, whisk the eggs. Add the chicken and toss to coat. Combine the pretzels, chili powder, garlic powder, onion powder, paprika, cayenne, and a pinch of pepper to a bowl.
- Dredge the chicken through the crumbs, pressing to adhere. Place on the prepared baking sheet. Repeat with remaining chicken. Drizzle the chicken with olive oil. Bake for 15-20 minutes or until the chicken is cooked through.
- To make the salad. Combine the greens, tomatoes, parmesan, avocados, and bacon in a salad bowl.
- To make the dressing. Combine all ingredients in a glass jar and whisk until smooth. Taste and adjust the salt and pepper.
- Toss the chicken in with the salad. Add a little of the dressing. Enjoy!
