Sheet Tray, Parchment paper, Oven
Preheat the oven to 425°F. Add pretzels to a plastic freezer bag. Use a wooden spoon or rolling pin to crush the pretzels until they are coarsely ground (food processor works great too). Transfer pretzels to a shallow bowl.
Whisk the eggs with half of the honey mustard in a bowl. Prep another shallow bowl with flour, salt & pepper.
Dredge the chicken into the flour, then egg, then crushed pretzels. Repeat this process for all of the chicken tenders.
Spray a baking sheet with cooking spray or line with parchment paper. Add the chicken tenders. Coat the chicken with cooking spray and bake for 15-20 min, flipping halfway through until fully cooked, brown & crispy.
Dress the salad mix with the remaining honey mustard dressing & toss.
Let the cooked chicken cool slightly & serve on top of the fresh salad! Add more honey mustard dressing & enjoy!
Average estimated amount for one serving
On average, one serving of the recipe "Honey Mustard Pretzel Chicken & Salad" contains 1246 Energy, 17 g of Fat, 216 g of Carbohydrates, 58 g of Protein, 11 g of Fiber.
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