Ingredients

The following ingredients have 4 Servings
  • 2 eggs beaten
  • 1 pound boneless chicken tenders
  • 1 cup finely crushed salted pretzel twists
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/4-1/2 teaspoon cayenne pepper
  • kosher salt and black pepper
  • extra virgin olive oil, for brushing
  • 6 cups mixed greens
  • 1 cup cherry tomatoes, halved
  • 1/2 cup shaved parmesan
  • 1-2 avocados, diced
  • 4 slices cooked thick cut bacon, crumbled
  • 1/4 cup extra virgin olive oil
  • 1/4 cup honey
  • juice of 1 lemon
  • 3 tablespoons dijon mustard
  • 2 tablespoons tahini
  • 2 tablespoons apple cider vinegar
  • 1/2 teaspoon cayenne pepper

Instruction

  • 1. Preheat the oven to 425° F. Line a baking sheet with parchment.2. In a bowl, whisk the eggs. Add the chicken and toss to coat. Combine the pretzels, chili powder, garlic powder, onion powder, paprika, cayenne, and a pinch of pepper to a bowl. 3. Dredge the chicken through the crumbs, pressing to adhere. Place on the prepared baking sheet. Repeat with remaining chicken. Drizzle the chicken with olive oil. Bake for 15-20 minutes or until the chicken is cooked through.4. To make the salad. Combine the greens, tomatoes, parmesan, avocados, and bacon in a salad bowl.5. To make the dressing. Combine all ingredients in a glass jar and whisk until smooth. Taste and adjust the salt and pepper.6. Toss the chicken in with the salad. Add a little of the dressing. Enjoy!