Black Pepper Pretzel Chicken and Avocado Bacon Salad
Simple to toss together...simply add a side of sweet potato fries for a fun meal!
Servings: 4
Calories: 650kcal
Ingredients
- 2 eggs beaten
- 1 pound boneless chicken tenders
- 2 cups salted pretzel twists, finely crushed
- 1 teaspoon chili powder
- 1 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- kosher salt
- extra virgin olive oil, for drizzling
- 6 cups mixed greens
- 1/3 cup chopped pickles and or pepperoncini
- 1 cup cubed spicy cheddar cheese
- 1-2 avocados, sliced
- 4 slices cooked thick-cut bacon, crumbled
Creamy Basil Dressing
- 1/2 cup mayo
- 3-4 tablespoons basil pesto
- 2 tablespoons apple cider vinegar or lemon juice
- 2 teaspoons honey
- chili flakes
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, pepper, paprika, and salt in a bowl. 3. Dredge the chicken through the crumbs, pressing to adhere. Place on the prepared baking sheet. Drizzle the chicken with olive oil. Bake for 15 minutes or until the chicken is cooked through.4. To make the salad. Combine the greens, cheese, pickles/pepperoncini, 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!
Nutrition
Calories: 650kcal