Easy pretzel crusted chicken salad with mustard dressing using Trader Joe’s ingredients! This salad is fresh and delicious but also very satisfying.
After the holidays I feel like I’m made of mostly cookies, cocktail and charcuterie board. However, it’s not a bad thing, to me this means I fully enjoyed my holiday. I do always find myself craving some veggies and salad afterwards though. This pretzel crusted chicken salad with mustard dressing is the perfect transitional dinner for after the holidays. It’s light but the pretzel crusted chicken is super satisfying and crunchy!
What you’ll need for this recipe:
- Chicken breast
- Salted pretzel twists
- Garlic powder, onion powder and paprika
- Romaine lettuce
- Cherry tomatoes
- Cheddar cheese
- Trader Joe’s aioli garlic mustard sauce
- Olive oil
- Lemon juice
- Salt and pepper
Once you bake the pretzel crusted chicken, this recipe comes together so easily. All you have to do is cut into small pieces then assemble your salad! The cheddar cheese and mustard dressing really brings this recipe together so nicely. Using a meat tenderizer to pound the chicken really thin makes the chicken so tender and perfect.
Other salad recipes you will love:
- Italian salad with honey mustard dressing
- Harissa chicken salad
- Shrimp street corn salad
- Chicken Caesar salad with lemon tahini dressing
- Steak salad with honey mustard caper dressing
- Shrimp Waldorf salad
I hope you enjoy this pretzel crusted chicken salad with mustard dressing! It works as an easy lunch or week-night dinner.Print
Pretzel Crusted Chicken
1.3 -1.5 lb boneless and skinless chicken breast
3 cups salted pretzel twists
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp paprika
salt and pepper to taste
2 heads of romaine, chopped
3 Persian cucumbers, sliced
1 cup cherry tomatoes, halved
3–4 oz cheddar cheese, cubed
5 tbsp olive oil
3 tbsp Trader Joe’s aioli garlic mustard sauce
1 tsp lemon juice
salt and pepper to taste
Preheat the oven to 400 degrees F and line a large baking sheet with foil then top with a cooling rack. Spray the cooling rack with non-stick cooking spray.
Take your chicken and pound it with the smooth side of a meat tenderizer or mallet until they are thin.
Season both sides with a little salt and pepper and set aside.
Add your pretzel twists to a food processor and process until they become fine pieces/ basically crumbs. It’s okay if there’s a few bigger chunks.
Add your pretzel crumbs to a shallow bowl with garlic powder, onion powder and paprika.
In another shallow bowl whisk together two eggs.
Dip each chicken breast in the egg, then dip into the pretzel mixture to fully coat both sides of the chicken. You can press the pretzel crumbs on so that they stick better.
Add the coated chicken to the prepared baking rack/sheet and repeat with all of the chicken. Spray the tops of the chicken breast with non-stick cooking spray.
Bake for 15 minutes, gently flip then bake another 15-17 minutes.
Meanwhile, prepare your dressing by combining all the olive oil, mustard sauce, lemon juice, salt and pepper. Taste and adjust if need be. If you want a thinner dressing you might want more olive oil. Refrigerate until ready to use.
Assemble your salads so that they are ready to go when the chicken is done – just combine in a large bowl the romaine, cucumbers, cherry tomatoes and cheddar cheese cubes.
Let the chicken cool for 5 minutes before slicing it. Once sliced add to the salad then drizzle with desired amount of dressing.
Serve and enjoy!