Pretzel Crusted Buffalo Chicken Chopped Salad
One of my favorite chain restaurants inspired this salad. Instead of actual fried chicken on the salad like they serve at the restaurant, I made a pretzel coated baked chicken. This way, I feel a little better when eating this salad and still get the same satisfaction I would get if I were eating it at the restaurant! This salad has ranch, buffalo chicken, bacon, white cheddar cheese, chicken, buffalo sauce, tortilla chips (for extra crunch) and topped with blue cheese. YUM! I look forward to hearing your thoughts and I hope you enjoy!
Description
Pretzel Crusted Buffalo Chicken Chopped Salad
Pretzel Crusted Buffalo Chicken Chopped Salad
- 4 Thin Sliced Chicken Breasts
- 3 cup Pretzels (I used tiny pretzel sticks but whatever you prefer is fine.)
- 2 tbsp All Purpose Flour
- 3/4 cup Panko Breadcrumbs
- 1 cup Buttermilk
- 1 3/4 tsp Kosher Salt
- 1 tsp Smoked Paprika
- 1 1/2 tsp Black Pepper
- 1 tsp Garlic Powder
- Olive Oil
- 5-6 oz Lettuce (I used spring mix, but use whatever!)
- 1 cup Tortilla Strips
- 1 cup White Cheddar Shredded Cheese (Freshly grated is preferred but if you have pre grated that works fine.)
- 6 Strips of Crispy Bacon
- 1/4 cup Blue Cheese Crumbles
- Buffalo Sauce
- Ranch (I made Hidden Valley Buttermilk dressing beforehand. Use whatever your favorite Ranch is!)
Pretzel Crusted Chicken
Salad Toppings
Instructions
- Take the chicken breasts, cut them in half if they are big, and place them in a large bowl. Pour the buttermilk over the chicken breasts and sprinkle ¼ tsp of salt. Set aside.
- Preheat oven to 425. Place parchment paper on a large baking sheet. Set aside.
- Using a food processor or however you prefer, chop your pretzels, you want them crushed well. Pour into a shallow dish or large bowl. Add the flour and panko breadcrumbs, stir well. Add the paprika, salt, black pepper, and garlic powder. Stir the pretzel mixture well.
- Take a piece of chicken, and press each side into the pretzel mixture. Make sure the chicken is coated well. Place on the parchment paper. Repeat until each chicken breast is coated.
- Lightly drizzle olive oil or take a basting brush and lightly brush the chicken with oil. Place in the oven for 20 minutes. Flip. Cook for another 5-10 minutes. Check the temperature before removing from oven.
- While the chicken is cooking, prepare your salad toppings. Chop the bacon and grate the cheese. Put the lettuce in a large serving bowl. Add the toppings to the lettuce, except for the buffalo sauce and blue cheese. Use as much or as little ranch as you want, but I recommend drizzling a little at a time. Using a knife and a fork, stir and chop the salad up until it is mixed well. Place the salad on plates/bowls.
- Lay the chicken on top of the chopped salad. Drizzle buffalo sauce over the chicken, as little or as much as you prefer. Top with blue cheese crumbles. Serve. Simply enjoy!
buffalo chicken, salad, pretzel crusted, easy meals, oven baked chicken, buffalo chicken salad, blue cheese,
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