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