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!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
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.