Strawberry Goat Cheese Arugula Salad with Pretzel Crusted Chicken
Berry season has been waiting for this Strawberry Goat Cheese Salad. Crunchy Pretzel Crusted Chicken adds so much to this salad that makes it a full and fresh healthy meal. Quick and simple dinner for the win all summer long!
Preheat oven to 400°F. In a small bowl, combine flour, garlic, mustard, salt and pepper and whisk to combine. Whisk eggs in a separate bowl well. Add crushed pretzels into a third bowl.
Lay the three bowls in a line in this order: flour mixture, eggs, and then pretzels. Dip chicken tender into flour to coat. Remove and then dunk into egg wash and coat fully. Allow any excess to drip off. Dip chicken finally into pretzels and coat well.
Place on parchment lined baking sheet and repeat with all other tenders. Bake for 17-19 minutes or until chicken reaches an internal temperature of 165°F. Remove from oven and set aside.
While chicken is cooking, combine all salad ingredients in a large salad bowl. Whisk together dressing ingredients (or pull out your favorite from the fridge because sometimes that is just life). Slice chicken after sitting for several minutes, and add to salad. Add desired amount of dressing, toss it all together and enjoy!
Nutrition information is slightly skewed. You will more than likely not use all of the pretzels, flour and egg in the recipe but it is good to have a bit extra than not enough. I never use all of the dressing either.