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Keeping things fun, easy, and healthy with this Honey Mustard Pretzel Chicken and Avocado Bacon Salad. Spicy chicken fingers, breaded in salty pretzel crumbs, oven baked and tossed together with fresh greens, avocado, and crispy bacon. Add a creamy honey mustard dressing and lots of parmesan for a colorful salad that’s anything but boring. This is quick to make and beyond delicious. It’s that salty, spicy pretzel chicken and sweet honey mustard dressing. The combo is hard to beat.

Honey Mustard Pretzel Chicken and Avocado Bacon Salad |

Here is what I have come to learn about myself. I really, really like recipes that remind me of past adventures…usually when I was a kid. Chicken fingers? Yup, I love them. Mac and cheese with the crunchy edges? 100%. Chicken and rice…Dad’s pasta dish? Yep, all some of my favorite recipes, and each from childhood.

And then this salad? While it’s not something I ever ate growing up, it does remind me of the days I’d spend with my family in Florida over spring break. I know I’ve been talking a lot about Florida and spring break this last week, but clearly, I can’t help it. It’s spring break season and geez, I really wish I had some plans to go to Florida. But I don’t, so instead, I’m making recipes that bring back all my favorite memories.

It’s fun…and delicious. Because let’s be real, the foods we ate when we were young were GOOD.

Honey Mustard Pretzel Chicken and Avocado Bacon Salad |

So this salad. When my family traveled to Florida for spring break we’d always stay with my Nonnie and Grandpa. My Nonnie and I were super close, so while mom basked in the sun and my brothers played in the pool with my dad, Nonnie and would sneak off, go do some shopping, then stop in somewhere for lunch.

When I was really young, I’d order chicken fingers nine times out of ten, but my Nonnie always switched up her order depending on where we were eating. Sometimes pasta, sometimes a sandwich, and then sometimes a salad. For some reason, I remember her eating a chicken salad with bacon. I’m feeling like it was a Cheesecake Factory Salad? Yep, that sounds about right.

Anyway, since I’ve been thinking so much about those trips and also trying to put ideas for lunches together, I took Nonnie’s salad and my chicken fingers and I combined the two. And you know? I really, really wish Nonnie was around to give this a taste test, because I think she’d fully approve. The bacon would really seal the deal for her and the pretzel chicken? Well, let’s just say that the salty pretzels would put the salad over the top. This salad has all of her favorite things. Mine too.

Honey Mustard Pretzel Chicken and Avocado Bacon Salad |

The Details…Start with the Chicken

What I love about this fun salad is that for how much it has going on, it’s actually really easy.

Start with the chicken. Finely crush the pretzels into crumbs to bread the chicken. The finely crushed pretzels are key. They flavor the chicken with the perfect amount of salt, which pairs wonderfully

Honey Mustard Pretzel Chicken and Avocado Bacon Salad |

with the sweet and tangy honey mustard dressing. I make the crumbs spicy with a little chili powder, smoked paprika, and cayenne. They are delicious.

Tip? Pulse the pretzels in the food processor to really break them down into a fine crumb. If you don’t have a food processor, just add the pretzels to a ziplock bag, then step on the bag with your feet to finely crush them. Trust me, this works. You can even just use the actual pretzel bag and step on that. It’s what dad used to do when he’d make potato chip chicken when I was a kid. This trick is an oldie but a goodie.

Bake the chicken in the oven until it crisps all over. My secret is to lightly drizzle the chicken with olive oil before it bakes. This helps the coating to really crisp up nicely in the oven. You can’t skip this step, it’s crucial.

Honey Mustard Pretzel Chicken and Avocado Bacon Salad |

While the Chicken is Baking…

Toss the salad and make the dressing. For the salad, I kept it simple, mixed greens, tomatoes, lots of avocados, crispy bacon, and parmesan. Nothing fancy, but always a solid combo when it comes to salad. The avocado plus bacon is a favorite. Totally delicious.

And then the dressing. Hands down this is one of my favorite dressings. It’s extra creamy, sweet, and tangy, but with a kick from some cayenne. The tahini makes it extra creamy and the honey keeps things sweet, which is a nice balance to the spicy. And when you toss it all together with the pretzel chicken?

It is SO GOOD! Crunchy chicken, salty bacon, creamy avocado, and a sweet, creamy, and spicy dressing that really completes the salad and makes every bite special.

So you see? Salads can be delish…and fun!

Honey Mustard Pretzel Chicken and Avocado Bacon Salad |

Looking for other spring salad recipes? Here are some of my favorites:

Burrata Caesar Salad Pizza

Pesto Chicken Caesar Salad with Tomatoes and Burrata

Corn, Tomato, and Avocado Chickpea Salad

Lastly, if you make this Honey Mustard Pretzel Chicken and Avocado Bacon Salad be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Honey Mustard Pretzel Chicken and Avocado Bacon Salad.

Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4
Calories Per Serving: 394 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Honey Mustard Dressing


  • 1. Preheat the oven to 425° F. Line a baking sheet with parchment.
    2. In a bowl, whisk the eggs. Add the chicken and toss to coat. Combine the pretzels, chili powder, garlic powder, onion powder, paprika, cayenne, and a pinch of pepper to a bowl.
    3. Dredge the chicken through the crumbs, pressing to adhere. Place on the prepared baking sheet. Repeat with remaining chicken. Drizzle the chicken with olive oil. Bake for 15-20 minutes or until the chicken is cooked through.
    4. To make the salad. Combine the greens, tomatoes, parmesan, avocados, and bacon in a salad bowl.
    5. To make the dressing. Combine all ingredients in a glass jar and whisk until smooth. Taste and adjust the salt and pepper.
    6. Toss the chicken in with the salad. Add a little of the dressing. Enjoy! 
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Honey Mustard Pretzel Chicken and Avocado Bacon Salad |

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    1. Hi Julie,
      Thanks so much for giving this recipe a go and sharing your feedback!! I love to hear that it was a winner:) xTieghan

    1. Hey Marisa,
      I’ve not tested this, but I bet it would work well for you! Let me know if you give the recipe a try, I hope you love it! xx

    1. Hey Janae,
      Perfect!! Thanks so much for giving this recipe a go, I am thrilled to hear that it was a winner! Have the best week!🌸 xT

  1. What was your exact method of how you cooked chx on pan. Ex did you put chx on parchment paper. Or spray pan first before placing chx down on pan or a rack over pan .I’m asking because I find it difficult to get chx to have a nice outer crust.thsnk you. Looking forward to getting in your book.

    1. Hi Debbie,
      Typically I use parchment paper to bake my chicken on. I hope this helps! Let me know if you give the recipe a try, I hope you love it! xxTieghan

    1. Hey Erin,
      Awesome!! Thanks so much for sharing your feedback, I love to hear that this recipe was enjoyed! xx

  2. My husband and I cook together every Sunday evening. Have made many of your recipes.. working on this one now! No tahini so added a little peanut butter.. DELISH!

    1. Hi Paula,
      Thanks so much for making this recipe, I am so glad it was enjoyed!! Have the best week:) xTieghan

  3. 5 stars
    I loved this recipe! It was a great balanced meal and the dressing was fantastic. We will definitely be making again!

    1. Hi Kelsey,
      Awesome!! I love to hear that this recipe was enjoyed, thank you so much for giving it a try!! Have the best day:) xx

    1. Hi Catie,
      Awesome!! I love to hear that this recipe was enjoyed, thanks for making it!! Have the best week:) xTieghan

  4. 5 stars
    This recipe was really good! The pretzel chicken was amazing, the sauce was perfect, and the vegetables worked perfectly together. 10/10.

    1. Hi Heather,
      Thanks so much for giving this recipe a try and sharing your feedback! Love to hear that it was enjoyed!! xTieghan

  5. 5 stars
    This salad is incredible! It’s become a weekly staple in our house. We generally cook extra chicken for lunches the next day because it’s so good.

    1. Hi Jenn,
      Happy Wednesday!! Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed! xT

  6. So excited to make this! Question on the dressing, will it keep for a few days? And how would you recommend storing it!

  7. 5 stars
    This was delicious ! Made it tonight for dinner and everyone loved it. Doubled up the Amt of chicken . Left out tahini because I didn’t have it. Soooo good! And posted a pic on my Instagram story. Def will be making this one again. Keep them coming !

  8. 5 stars
    This was sooo good. Surprisingly very filling. Almost don’t need the bacon because of the crunch and salt from the pretzels. My family loved it!
    Thank you

    1. Hi Laurie,
      Thanks so much for making this recipe, I am thrilled to hear it was enjoyed. Thanks for sharing your comment! xTieghan

  9. 5 stars
    Great recipe! I didn’t add the Tahini to the dressing because I didn’t have it on hand. This will become a regular staple in my house!

  10. 5 stars
    This salad is so good. The chicken doesn’t really crisp up but that’s probably an oven issue for me. We’ve made it probably 3 or 4 times now. The dressing is so good I love having extra.

    1. Hey Katie,
      I love to hear that this recipe was enjoyed, thanks so much for giving it a try! Have a great week! xTieghan