PRETZEL CRUSTED CHICKEN NUGGETS SALAD
Steps:
- For the chicken: Preheat the oven to 425 degrees F. Set a wire rack in a rimmed baking sheet and spray the rack with nonstick spray. Set aside.
- Combine the mayo, mustard, Parmesan, garlic powder and a few turns of pepper in a large bowl. Add the pretzels to a separate bowl or large shallow dish. Coat the chicken all over in the mayo mixture, then the crushed pretzels, and transfer to the wire rack, spacing it out evenly. Spray the chicken with cooking spray and bake until fully cooked, with an internal temperature of 165 degrees F, 12 to 18 minutes.
- For the dressing: Combine the yogurt, Parmesan, oil, mustard, Worcestershire, pepper, salt, garlic, lemon juice and zest in a bowl and adjust the seasoning as needed.
- For the salad: Toss together the kale, Parmesan and radishes in a large bowl. Top with the avocado slices, chicken and more shaved Parm as desired.
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Rwothomio Robert
[email protected]These chicken nuggets were a bit too salty for my taste.
Faiyaz Khan
[email protected]I've made these chicken nuggets several times and they're always a hit. They're a great way to use up leftover chicken.
Apny Murshad G
[email protected]These chicken nuggets were easy to make and turned out great! I used a gluten-free pretzel mix and they were still delicious.
Chris Retman
[email protected]I made these chicken nuggets for a party and they were a huge success! Everyone loved them.
Racheal Kariuki
[email protected]These pretzel-crusted chicken nuggets were a hit with my family! The chicken was juicy and tender, and the pretzel crust was crispy and flavorful. I will definitely be making these again.