Next Post
5 Minute Chocolate Cinnamon Sugar Toast.
This post may contain affiliate links, please see our privacy policy for details.
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.
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.
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.
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
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.
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!
Looking for other spring salad recipes? Here are some of my favorites:
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.
Servings: 4
Calories Per Serving: 819 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 eggs beaten
- 1 pound boneless chicken tenders
- 1 cup finely crushed salted pretzel twists
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4-1/2 teaspoon cayenne pepper
- kosher salt and black pepper
- extra virgin olive oil, for brushing
- 6 cups mixed greens
- 1 cup cherry tomatoes, halved
- 1/2 cup shaved parmesan
- 1-2 avocados, diced
- 4 slices cooked thick cut bacon, crumbled
Honey Mustard Dressing
- 1/4 cup extra virgin olive oil
- 1/4 cup honey
- juice of 1 lemon
- 3 tablespoons dijon mustard
- 2 tablespoons tahini
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon cayenne pepper
Instructions
- 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!Â
AMAZING and so easy! This is a new staple in my kitchen! Thank you!
Hi Ashleigh,
Happy Friday!? Thanks a bunch for testing this recipe out, I am so glad to hear it was enjoyed! xx
What else can I make with the tahini?? Want to make sure I use it besides the 2 TB here. Looking forward to making this!
Hey Sarah,
I have a bunch of recipes using tahini:
https://www.halfbakedharvest.com/?s=tahini
Please let me know if you have any other questions! xx
I made this tonight. Comes together. Very easily. The chicken and dressing are the show stoppers. I will be making this again and the chicken/dressing will become a staple.
Hi Kate,
Perfect! I appreciate you making this recipe and sharing your review, I love to hear that it was a hit! xxT
Really needed a new salad recipe. Delish.
Hi Amy,
Happy Friday!! Thanks a lot for trying this recipe out, I am so glad to hear it was enjoyed! Have a great weekend:)
Made this tonight and it was easy and delicious! Great crunch with the pretzel coating and crumbled bacon. I will definitely make this again!
Hi Rebecca,
Amazing!! I love to hear that this recipe was tasty, thanks so much for making it and sharing your review:) xTieghan
Made this tonight for dinner and let me tell you…it was incredible. The pretzel chicken is to die for. Don’t skip the olive oil drizzle, it really made the difference! The combo of the crunchy chicken, salty bacon, creamy avocado, tangy dressing, and the parm, made this salad. I had to force myself to slow down and enjoy each bite!
Hi Heather,
Amazing!! I love to hear that this recipe was tasty, thanks so much for making it and sharing your review:) xTieghan
Hi! Has anyone tried freezing and then thawing/reheating these? Wondering if this is a good one for my monthly freezer meal prep. 🙂 Looks delicious!
Hey Jay,
That should be just fine for you to do! Please let me know if you give this recipe a try, I hope you love it! xx
This was SO GOOOOOOOD!!! I just found your instagram account recently and have been saving so many recipes, but this was the first one I tried last night and it was delicious and soo easy! I am the most excited about it because my husband loved it too and he hates trying new things. I couldn’t believe how delicious it ended up and how simple it was to make! Thank you!
Hi Tori,
Happy Tuesday!! Thanks a bunch for trying this recipe and sharing your feedback! I am so glad it was enjoyed:) Thanks so much for your kind message?
My family loves salad meals and this recipe was great! Tasty, healthy, and easy. Definitely a repeat.
Hey there,
Happy Sunday!! I appreciate you giving this recipe a try and sharing your feedback!! I love to hear that it was enjoyed:) xxT
This was delicious! Will definitely be making again soon
Hi Sydney,
Awesome!! I am so glad to hear that this recipe was enjoyed! Thanks for making it and sharing your feedback:) xx
We make this every few weeks. It’s refreshing and delicious!
Hey Mical,
Awesome!! I love to hear that this recipe was enjoyed, thanks so much for making it! Have the best week:) xxT
I love all of your recipes! I never leave ratings but….You are so creative and we must have similar pallets because I love your food! Thank you!
Thanks so much for your kind message Jessica!! xx
Hi- I am curious if this could be adapted for a jar salad to take for lunches. Suggestions for layering or changes to make it keep for several days? Love the other salads that you have written that do well as jar lunches.
Hi Beth,
Sure, that would work! I would keep the dressing on the bottom, start with veggies and then save the lettuce and cheese for the top. I hope this helps! Let me know how it turns out:) xTieghan
Do you need to refrigerate leftover dressing?
Hi there,
Yes, you can keep in the fridge for up to 2 weeks! xT
Tieghan, you knocked it out of the park again! An absolutely splendid meal and it is going into our regular rotation.
Another sensational recipe! I dont know how you do it!
Hi Katherine,
Happy Friday!! I am thrilled to hear that this recipe was enjoyed, thanks a bunch for giving it a go! xxT
I made this recipe and the dressing was delicious! The chicken however, I found dry. I think next time wb much better if I do the traditional way in the pan in some olive oil.
Hi Annmarie,
Thanks so much for giving this recipe a try, sorry to hear about your chicken! Please let me know if I can help at all. xTieghan
As always, all the flavours in your recipe are so complimentary! Huge hit withe the family, again! Thanks T!
Hi Brittany,
Happy Friday! I am so excited to hear that this recipe was enjoyed, thanks a bunch for trying it out! ?xx