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5 from 5 votes

Honey Mustard Pretzel Crusted Chicken Salad with Spicy Honey Mustard Dressing

The world's least boring salad, tasty, colourful with great textures
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Salad
Cuisine: American
Keyword: chicken, honey mustard
Servings: 6 Servings
Calories: 474kcal
Author: halfbakedharvest


Pretzel Crusted Chicken

  • 1 pound boneless skinless chicken tenders (or 2 large breast cut into tenders)
  • 1 1/4 cups crushed thin pretzel twists
  • 2 egg whites
  • 1/4 cup dijon mustard
  • 1 tablespoon honey
  • 1 teaspoon seasoned salt

Honey Mustard Dressing

For the Salad

  • 2 cups tiny twist pretzels for the honey mustard roasted pretzel-croutons
  • 4-6 cup bib lettuce or a mix of lettuce and spinach
  • 2 cups sliced strawberries
  • 1 large avocado diced
  • 2 ounces feta cheese crumbled


  • 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.


Serving: 2g | Calories: 474kcal | Carbohydrates: 52g | Protein: 24g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 56mg | Sodium: 1012mg | Potassium: 695mg | Fiber: 5g | Sugar: 19g | Vitamin A: 1300IU | Vitamin C: 35.6mg | Calcium: 92mg | Iron: 3.5mg