I took several recipe ideas I had and threw them together for a nice salad meal. I opted to make and chill the chicken before adding it the salad, this would also be delicious with the chicken still warm.
1lb chicken breast
2 cups water
1/3 c honey
3 TB sea salt
1/2-3/4 cup honey mustard dressing (store bought is fine or see* for homemade)
8 oz pretzels, crushed fine
---well just whatever veggies you like in a salad, this list is not set in stone
*Honey Mustard Dressing:
6 oz plain greek yogurt
1/4 cup mayo
1/4 cup honey
3 TB coarse grained mustard
salt to taste
(Sorry no pics, camera battery died)
Mix water, honey and salt until well combined. Pour over chicken in a deep dish, allow to brine for at least 2-4 hours, longer if possible.
If you are using my honey mustard recipe mix all ingredients together now too so it can flavor mingle, there should be plenty for the chicken dipping and some for the salad dressing.
Drain and pat chicken dry, then in a ziplock bag, pound to 1/2 inch thickness
Preheat oven to 350
Grease a rimmed baking sheet
Pour honey mustard into 1 shallow dish.
Pour pretzels into another dish.
Dip chicken into honey mustard, then into pretzels, turning and pressing to coat well. Place on greased dish and repeat with remaining chicken.
Bake 25-30 minutes until a minimum internal temp of 165.
Allow to cool then slice and chill well.
Layer greens and whatever veggies you desire on a large plate, top with cold pieces of sliced chicken.
Top with honey mustard dressing