This salad is so unbelievably delicious, extra crispy pretzel-breaded chicken, over fresh greens, tomatoes and cucumber drizzled with a spicy-sweet-tangy hot maple mustard dressing. So refreshing and satisfying.
INGREDIENTS – serves 2
1 chicken breast, butterflied in 2
2/3c pretzel crumbs (I use the food processor)
1T apple cider vinegar
1T mustard (whatever kind you like)
1T maple syrup
1-2t hot sauce (to taste)
3T olive oil
1/3c tomatoes, chopped
1/3c cucumber, chopped
1/4c cheddar, shredded
Lightly salt and pepper both sides of the chicken cutlets. Set up 3 bowl, the 1st with flour, in the 2nd whisk together the egg and milk and mix the pretzel crumbs and thyme in the 3rd bowl. Dredge the chicken first in the flour then coat in egg then the pretzel crumbs. Dunk back in the egg then the pretzels for a 2nd coat. Bring a skillet to medium-med-high with 1/4″ of a neutral oil in the bottom. Once its hot, fry the chicken for about 4 minutes on each side, until golden brown and cooked through. Remove to a paper towel lined plate and allow to cool for a bit while you prep the rest of the salad.
In a jar with a lid (or bowl with a whisk) shake together apple cider vinegar, mustard, maple, hot sauce and olive oil with a small pinch of salt and pepper.
Sprinkle tomatoes, cucumber and cheddar over greens, top with chopped up chicken then drizzle with dressing.