Preheat the oven to 350 degrees F.

In a large bowl, combine the honey, mustard, egg white and whisk well. Toss the chicken in the honey mustard and set aside. Place the pretzels in a sealable plastic bag, seal, and finely crush through the bag with a meat mallet or other heavy utensil (or just carefully step on the bag). Spread the mixture out on a large plate or in a large dish. Spray a baking sheet with nonstick spray. Remove one piece of chicken at a time from the mustard. Place in the pretzels crumb bag and use your fist to pound the pretzels onto the chicken. Place on the prepared baking sheet and repeat with remaining chicken. Mist the tops of the pretzel crusted chicken with nonstick spray. Bake in the oven for about 20-25 minutes, flipping chicken halfway through baking, until the chicken is cooked through. Remove from the oven and serve with the salad.

While the chicken cooks combine all the ingredients for the dressing in a small bowl. Whisk well and adjust seasoning to taste.

Remove a few tablespoons (I think I used around three) of the dressing and place in a medium size mixing bowl. Toss the whole pretzels with the dressing an place on a parchment or silpat lined baking sheet. Place in the oven with chicken for 10-15 minutes or until the pretzels have turned golden brown, flipping halfway through (don't forget about them, they can burn quickly). Remove from the oven, let cool 5 minutes and then transfer to a bowl.

In a large bowl toss the lettuce, spinach, strawberries and avocado together. Plate the salad and top each plate with a sliced piece of chicken, roasted honey mustard pretzels and feta cheese. Drizzle with more dressing.