Buffalo Ranch Pretzel Chicken Caesar Salad

• servings: 6 servings
• active time: 30 minutes
• total time: 50 minutes

Ingredients

1 egg, beaten

1 pound boneless chicken tenders

1 cup finely crushed salted pretzel twists

1 tablespoon dried chives

1 tablespoon dried parsley

1 tablespoon dried dill

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

extra virgin olive oil

1/2 cup buffalo sauce

1 cup torn ciabatta bread

6 cups mixed greens

1 cup chopped celery

1/2 cup shaved parmesan

1-2 avocados, diced

4 ounces crumbled blue cheese

4 slices cooked thick cut bacon, crumbled

1/2 cup mayo

3 tablespoons extra virgin olive oil

3 tablespoons lemon juice

2 teaspoons dijon mustard

2 teaspoons Worcestershire sauce

1-2 cloves garlic, grated

kosher salt and black pepper

1/3 cup grated parmesan

Directions

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, chives, parsley, dill, garlic powder, onion powder, and a pinch of pepper in a bowl.3. Dredge the chicken through the crumbs, pressing to adhere. Place on the prepared baking sheet. Drizzle the chicken with olive oil. Bake for 15-20 minutes or until the chicken is cooked through.4. Toss the hot chicken in buffalo sauce.5. To make the salad. Combine the greens, breadcrumbs, blue cheese (or use cheddar or parmesan), avocados, and bacon in a salad bowl.6. To make the dressing. Combine all ingredients in a glass jar and whisk until smooth. Taste and adjust the salt and pepper. Toss the salad with the dressing, saving some for serving. 7. Toss the chicken in with the salad. Add a little more of the dressing and extra buffalo sauce. Enjoy!

Nutrition

• Calories: 1135 kcal