Salad with pretzel-crusted chicken

Delight in this flavorful salad featuring crispy pretzel-crusted chicken. A perfect blend of textures and tastes that will tantalize your taste buds.

Ingredients:

• 2 cups miniature pretzel twists (2 1/2 oz.)
• 1 large egg
• 2 boneless, skinless chicken breasts (8 oz. each)
• ½ teaspoon kosher salt
• 3 tablespoons canola oil
• 2 romaine lettuce hearts, trimmed and chopped (8 oz. each)
• 2 cups strawberries (10 oz.), quartered
• 1 large avocado, diced
• ⅓ cup sliced red onion (from 1 onion)
• ½ cup store-bought honey-mustard vinaigrette

Instructions:

1. Place pretzels in a zip-top bag and crush them into fine crumbs using a rolling pin. (Or you can also pulse them in a food processor.) Move the crumbs to a shallow dish. Whisk the egg in another shallow dish.
2. Slice the chicken breasts horizontally to create 4 thin cutlets. Season them with salt. Take one cutlet at a time, dip it in the beaten egg, let the excess drip off, and then coat it in the pretzel crumbs, pressing lightly to make them stick.
3. Warm oil in a large skillet over medium heat. Add the chicken; cook for about 4 minutes. Flip the chicken and continue cooking until a thermometer shows 165°F in the thickest part, approximately 3 minutes. Transfer the cooked chicken to a plate lined with a towel.
4. In a large bowl, mix together the lettuce, strawberries, avocado, and onion. Pour the dressing over the salad and gently toss. Cut the chicken into slices and serve them on top of the salad.

Summary:

• Calories: 2405 kcal
• Fat: 163 g
• Protein: 128 g
• Carbs: 122 g
• Potassium: 4581 mg
• Magnesium: 331 mg