Crispy pretzel chicken salad with fresh vegetables and a creamy honey mustard dressing.

Scale

2 chicken breasts

1 cup crushed pretzels

1/2 cup flour

2 eggs

1 teaspoon garlic powder

1 teaspoon paprika

1/2 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons olive oil

4 cups romaine lettuce

1 cup mixed greens

1/2 cup cherry tomatoes

1/2 cucumber

1/4 red onion

1/2 cup shredded carrots

1/4 cup Dijon mustard

1/4 cup honey

1/3 cup Greek yogurt

1 tablespoon olive oil

1 tablespoon lemon juice

1/2 teaspoon salt

1/4 teaspoon black pepper

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1. Season chicken.

2. Bread chicken (flour, egg, pretzel).

3. Cook until crispy and golden.

4. Rest and slice chicken.

5. Mix dressing ingredients.

6. Prepare salad base.

7. Top with chicken.

8. Drizzle dressing and serve.

Use crushed pretzels for best crunch.

Serve chicken immediately for crispiness.

Keep dressing separate if meal prepping.

Bake or air fry for lighter option.