Pretzel-crusted chicken tenders are the name of the game with this protein-packed Cobb salad. Seasoned with Calicutts Honey Mustard Spice Blend, these chicken tenders are a great homemade spin on those other ones you find in the freezer aisle. Packed with avocado, bacon, blue cheese, fresh tomatoes, and greens, and paired with our homemade honey mustard dressing, you will be hoping for leftovers for lunch tomorrow.
Ingredients
For the Chicken
- 4 Chicken breasts, boneless and skinless
- ½ C Flour
- 2 Tbsp Calicutts Honey Mustard Spice Blend
- 2 C Pretzels, crushed
- 2 Eggs
- 1 Tbsp Water
For the Dressing
- 1 Tbsp Dijon mustard
- 3 Tbsp Honey
- 1 tsp Calicutts Salt & Pepper
- 3 Tbsp Apple cider vinegar
- 1/3 C Olive oil
For the Salad
- Romaine lettuce or spring mix
- Fresh tomatoes, chopped
- Hard-boiled eggs, sliced
- Bacon, pre-cooked and sliced
- Avocado, sliced
- Blue cheese, crumbled
Directions
For the Chicken
- Preheat oven to 400°F and grease baking sheet.
- Slice chicken into 1.5-inch strips.
- Place pretzels in a medium bowl. Whisk eggs and water in a second bowl. In a third bowl, stir together flour and Calicutts Honey Mustard seasoning.
- Toss chicken strips in the flour and Honey Mustard mixture to coat, then dredge in the egg mixture, being sure to coat all sides. Roll chicken in the crushed pretzels and place in a single layer on the baking sheet.
- Bake chicken for 15-20 minutes until cooked to 165°F. Place on top of greens, avocado, blue cheese, bacon, fresh tomatoes, and hard-boiled eggs.
For the Dressing
- Place all ingredients in a small container. Cover tightly and shake. Drizzle over salad.