Pretzel-crusted chicken tenders are the name of the game with this protein-packed cobb salad. Seasoned with Calicutts Honey Mustard Spice Blend, these chicken tenders are a great homemade spin on those other ones you find in the freezer aisle. Packed with avocado, bacon, blue cheese, fresh tomatoes and greens, and paired with our homemade honey mustard dressing, you will be hoping for leftovers for lunch tomorrow.

Honey Mustard Pretzel-Crusted Cobb Salad

Servings

4

Category

Salads

Ingredients

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    • 4 Chicken breasts, boneless and skinless

    • ½ C Flour

    • 2 Tbsp Calicutts Honey Mustard Spice Blend

    • 2 C Pretzels, crushed
    • 2 Eggs
    • 1 Tbsp Water

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    • 1 Tbsp Dijon mustard

    • 3 Tbsp Honey
    • 1 tsp Calicutts Salt & Pepper

    • 3 Tbsp Apple cider vinegar

    • 1/3 C Olive oil 

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    • Romaine lettuce or spring mix

    • Fresh tomatoes, chopped

    • Hard-boiled eggs, sliced

    • Bacon, pre-cooked and sliced

    • Avocado, sliced

    • Blue cheese, crumbled

    Directions

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      1. Preheat oven to 400 degrees and grease baking sheet.

      2. Slice chicken into 1.5 inch strips.

      3. Place pretzels in a medium bowl. Whisk eggs and water in a second bowl. And, in a third bowl, stir together flour and Calicutts Honey Mustard seasoning.

      4. Toss chicken strips in the flour and Honey Mustard mixture to coat, then dredge in the egg mixture being sure to coat all sides. Last, but not least, roll chicken in the crushed pretzels and place in a single layer on the baking sheet.

      5. Bake chicken for 15-20 minutes until cooked to 165 degrees. Place on top of greens, avocado, blue cheese, bacon, fresh tomatoes, and hard-boiled eggs.

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      1. Place all ingredients in small container. Cover tightly and shake. Drizzle over salad.