Pretzel Crusted Chicken Nuggets Salad

  • Level: Easy
  • Yield: 6 to 8 servings
  • Total: 50 min
  • Active: 35 min
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Ingredients

Chicken:

Nonstick cooking spray, for the baking sheet

1/2 cup mayonnaise 

1/4 cup Dijon mustard 

1/4 cup grated Parmesan 

1 teaspoon garlic powder 

Freshly ground black pepper 

3 heaping cups pretzels, preferably Dot's Homestyle Pretzels, finely crushed (a few larger pieces are okay) 

1 pound boneless, skinless chicken breast, cut into 1-inch bite-sized pieces, patted dry 

Dressing:

1/2 cup plain Greek yogurt

1/4 cup grated Parmesan 

2 tablespoons olive oil 

1 tablespoon Dijon mustard 

2 shakes Worcestershire sauce

Lots of freshly ground black pepper 

Pinch kosher salt 

1 clove garlic, grated with a fine zester 

Juice and zest of 1/2 lemon  

Salad:

10 ounces chopped kale or baby kale

1/2 cup shaved or grated Parmesan, plus more for serving 

4 radishes, thinly sliced 

1 avocado, sliced 

Directions

  1. For the chicken: Preheat the oven to 425 degrees F. Set a wire rack in a rimmed baking sheet and spray the rack with nonstick spray. Set aside.
  2. Combine the mayo, mustard, Parmesan, garlic powder and a few turns of pepper in a large bowl. Add the pretzels to a separate bowl or large shallow dish. Coat the chicken all over in the mayo mixture, then the crushed pretzels, and transfer to the wire rack, spacing it out evenly. Spray the chicken with cooking spray and bake until fully cooked, with an internal temperature of 165 degrees F, 12 to 18 minutes. 
  3. For the dressing: Combine the yogurt, Parmesan, oil, mustard, Worcestershire, pepper, salt, garlic, lemon juice and zest in a bowl and adjust the seasoning as needed. 
  4. For the salad: Toss together the kale, Parmesan and radishes in a large bowl. Top with the avocado slices, chicken and more shaved Parm as desired.

Let's Get Cooking!

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Sharon Puchalski

A new family favorite. But warning choose low salt pretzels. I used small pretzel sticks.

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