Preheat the oven to 350 degrees F.

In a large bowl, combine the honey, mustard, egg whites and seasoned salt, whisk well. Toss the chicken in the honey mustard wash and set aside. In a shallow bowl, combine the crushed pretzels and walnuts.

Remove one piece of chicken at a time from the mustard wash. Place in the pretzels crumbs and then 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. Slice the chicken into thin strips.

While the chicken cooks combine all the ingredients for the dressing in a small bowl or glass jar. Whisk well and adjust seasoning to taste. Any leftovers can be stored in the fridge.

In a bowl, combine the strawberries, avocado, jalapeno, basil and lime juice. Gently toss and season with salt if desired. Store in the fridge.

Heat a large skillet oven medium heat and add 1 tablespoon butter or olive oil. Working with one crepe at time lay the crepe flat in the skillet. Lay a few slices of brie on one quarter (basically make a triangle) of the crepe. Next, layer on the spinach and sliced chicken. Drizzle the chicken with the honey mustard dressing and then add a little salsa. Top with a few more slices of brie. Fold over the bottom of the crepe and then fold it over again to make a triangle. Cook for about 2-3 minutes and then flip and cook another 2-3 minutes or until the brie is all melty and gooey. Repeat with remaining crepes. Drizzle with the honey mustard dressing. EAT!