Pat is starting 2021 off with this incredible new Pretzel Crusted Chicken Salad recipe! Pat's New Year's resolution is to eat as much as possible but also keeping it balanced. A salad on New Year's Day is perfect and Pat hopes you try this soon!
Preheat the oven to 400 degrees F and line a large baking sheet with foil then top with a cooling rack. Spray the cooling rack with non-stick cooking spray
Take your chicken and pound it with the smooth side of a meat tenderizer or mallet until they are thin
Season both sides with a little salt and pepper and set aside
Add your pretzel twists to a food processor and process until they become fine pieces/ basically crumbs. It’s okay if there’s a few bigger chunks
Add your pretzel crumbs to a shallow bowl with garlic powder, onion powder and paprika. In another shallow bowl whisk together two eggs
Dip each chicken breast in the egg, then dip into the pretzel mixture to fully coat both sides of the chicken. You can press the pretzel crumbs on so that they stick better
Add the coated chicken to the prepared baking rack/sheet and repeat with all of the chicken. Spray the tops of the chicken breast with non-stick cooking spray. Bake for 15 minutes, gently flip then bake another 15-17 minutes
Meanwhile, prepare your dressing by combining all the olive oil, mustard sauce, lemon juice, salt and pepper. Taste and adjust if need be. If you want a thinner dressing you might want more olive oil. Refrigerate until ready to use
Assemble your salads so that they are ready to go when the chicken is done – just combine in a large bowl the romaine, cucumbers, cherry tomatoes and cheddar cheese cubes
Let the chicken cool for 5 minutes before slicing it. Once sliced add to the salad then drizzle with desired amount of dressing
