Pretzel Crusted Chicken Salad with Strawberries and Goat Cheese

Although strawberries aren't quite in season yet, today I just was craving a big, summery salad loaded with my favorite fruit. As I flipped through this week's grocery ad at work I noticed a picture of pretzel crusted chicken tenders. From there, I decided to come up with a salad that pulls all those flavors together. The result: amazing. The honey mustard dressing, crispy chicken tenders, creamy goat cheese and sweet basil and strawberries make this salad one you will want to make over and over again. And it's super simple!

This recipe took me 35 minutes to make and cost $16.40.

1. Preheat oven to 350.
2. In a medium bowl, combine the egg whites, Dijon mustard and honey. Set aside.

3. Place pretzel braids in a blender or food processor and pulse until crumbly. Transfer to a plate.

4. Line a baking sheet with silpat or coat well with cooking spray. Dip each chicken tender in the mustard mixture, then coat in the pretzel mixture and transfer to the baking sheet. Place in the oven and cook for 25 minutes.

5. Meanwhile, make your dressing: in a small bowl, combine stone ground Dijon mustard, honey, olive oil and lemon juice. Season with salt and pepper, to taste.

6. Lay salad greens on each plate and top with strawberries and fresh basil. Top with warm chicken tenders, goat cheese and dressing. Serve.

Pretzel Crusted Chicken Salad with Strawberries and Goat Cheese
Serves 4

All you need:
Pretzel Crusted Chicken
2 egg whites
1/4 cup Dijon mustard
1 tablespoon honey
1 1/2 cups honey wheat pretzel braids
1 pound boneless, skinless chicken tenders

Honey Mustard Vinaigrette
1/4 cup stone ground honey Dijon mustard
1/4 cup honey
1/4 cup extra virgin olive oil
Juice of 1/2 lemon
Salt and pepper, to taste

Salad
6 cups mixed salad greens (I used spinach and baby romaine lettuce)
10 strawberries, hulled and sliced
5 fresh basil leaves, chiffonade (or chopped)
3 ounces goat cheese

All you do:
1. Preheat oven to 350.
2. In a medium bowl, combine the egg whites, Dijon mustard and honey. Set aside.
3. Place pretzel braids in a blender or food processor and pulse until crumbly. Transfer to a plate.
4. Line a baking sheet with silpat or coat well with cooking spray. Dip each chicken tender in the mustard mixture, then coat in the pretzel mixture and transfer to the baking sheet. Place in the oven and cook for 25 minutes.
5. Meanwhile, make your dressing: in a small bowl, combine stone ground Dijon mustard, honey, olive oil and lemon juice. Season with salt and pepper, to taste.
6. Lay salad greens on each plate and top with strawberries and fresh basil. Top with warm chicken tenders, goat cheese and dressing. Serve.