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Recipe by Brynie Greisman

Honey-Mustard Pretzel Chicken Salad

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Meat Meat
Medium Medium
10 Servings
Allergens
45 Minutes
Diets

No Diets specified

Crispy, colorful, and crunchy. A culinary experience. Thanks to the Mazlin family of Los Angeles.

Ingredients

Pretzel-Crusted Chicken

  • 1 teaspoon seasoned salt

  • 1 and 1/4 cups thin pretzel twists, crushed

Dressing

  • 1/2 teaspoon smoked paprika

  • pepper, to taste

Salad

  • 2 cups tiny twist pretzels (for the croutons)

  • 4–6 cups lettuce

  • 2 cups strawberries, sliced

  • 1 large avocado, diced

Directions

Prepare the Chicken

1.

Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).

2.

In a large bowl, combine the egg whites, mustard, honey, and seasoned salt; whisk well.

3.

Toss the chicken in the mixture and set aside.

4.

Place the pretzels in a sealable plastic bag, seal, and finely crush through the bag. Spread out on a large plate.

5.

Line a baking sheet with Gefen Parchment Paper. Remove one piece of chicken at a time from the mustard mixture and coat with crushed pretzels. Place onto prepared baking sheet. Repeat with remaining chicken.

6.

Mist the tops of the chicken pieces with nonstick spray.

7.

Bake for about 20 minutes, flipping chicken halfway through baking, until the chicken is cooked through. Remove from the oven.

Prepare the Dressing

1.

Whisk together ingredients in a small bowl. Adjust seasoning to taste.

Prepare the Salad

1.

Remove three to four tablespoons of the prepared dressing and place in a medium-sized bowl. Toss the pretzels or pretzel crisps with the dressing and place on parchment paper.

2.

Place in the oven (not preheated) at 350 degrees Fahrenheit (180 degrees Celsius) for three minutes or until they turn golden brown, flipping halfway through. They burn quickly. Remove from oven and let cool five minutes.

3.

In a large bowl, toss the lettuce, spinach, strawberries, and avocado together.

4.

Plate the salad and top each plate with a piece of chicken. Then drizzle with dressing. Top with the honey-mustard pretzel croutons. Enjoy!

Tips:

Pretzel croutons are delicious on their own!

Notes:

Ask your rabbi how to clean and check strawberries.

Credits

Photography: Daniel Lailah. Food Styling: Amit Farber

Honey-Mustard Pretzel Chicken Salad

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Rivky
Rivky
5 years ago

Warm/cold Hi,
Are the pretzel-chicken bits served hot or cold in the salad?
Thanks

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Cnooymow{shman
Cnooymow{shman
Reply to  Rivky
5 years ago

I think that room temp is best for this. You don’t want to cook up the lettuce.

Devorah
Devorah
6 years ago

salad question Hi! What other fruits do you suggest if I don’t have strawberries? (Mandarin oranges/ canned pineapple?)

Thank you

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Cnooymow{shman
Cnooymow{shman
Reply to  Devorah
6 years ago

I would do mandarin oranges. How about fresh ones? Or even mango!

Eoo{mous
Eoo{mous
Reply to  Cnooymow{shman
6 years ago

Thank you! I used mandarin oranges and it tasted amazing. Everyone loved it. ( I actually sweet potato chips instead of of pretzel in the salad and it tasted great too. Thank you again!