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Honey Mustard Pretzel Chicken and Avocado Bacon Salad

A delicious and healthy salad featuring crispy pretzel-crusted chicken, creamy avocados, and crispy bacon, served on a bed of mixed greens.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American
Calories: 470
Ingredients Method Notes

Ingredients
  

For the chicken
  • 1 lb chicken breast Boneless, skinless
  • 1 cup pretzels, crushed For coating
  • 1/4 cup honey
  • 1/4 cup Dijon mustard
For the salad
  • 2 avocados, diced
  • 4 slices bacon, cooked and crumbled
  • 2 cups mixed greens
  • 1/4 cup red onion, thinly sliced
  • to taste salt and pepper

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a bowl, mix honey and Dijon mustard together.
  3. Dip chicken breasts into the honey mustard mixture, then coat each piece with crushed pretzels.
Cooking
  1. Place the coated chicken on a baking sheet and bake for 20-25 minutes or until cooked through.
Assembly
  1. In a large salad bowl, combine mixed greens, diced avocados, cooked bacon, and thinly sliced red onion.
  2. Once the chicken is done, slice it and add it to the salad.
  3. Drizzle with any remaining honey mustard mixture and toss lightly to combine.
  4. Season with salt and pepper to taste, then serve.

Notes

To store leftovers, keep the chicken and salad in separate containers. The chicken can stay in the fridge for up to 3 days, and the salad should be eaten within a day or two for the best taste. Add the avocados and bacon only when you are ready to eat.