Pretzel Crusted Chicken Salad with Mustard Vinaigrette.

Here’s how to make dinner better: pretzel crusted chicken salad. Oh oh yes. !!!! This pretzel crusted chicken salad is going to make an appearance in our house at least once a week for the foreseeable future. One of my favorite chicken recipes EVER is my pretzel crusted chicken with hot honey and house sauce. […]

The post Pretzel Crusted Chicken Salad with Mustard Vinaigrette. appeared first on How Sweet Eats.

Here’s how to make dinner better: pretzel crusted chicken salad.

pretzel crusted chicken salad with mustard vinaigrette

Oh oh yes. !!!! This pretzel crusted chicken salad is going to make an appearance in our house at least once a week for the foreseeable future.

pretzel crusted chicken

One of my favorite chicken recipes EVER is my pretzel crusted chicken with hot honey and house sauce. Oh my word. They chicken fingers are absolutely to die for – we love them!

I make the chicken fingers often for dinner and Eddie and I throw them on a salad. It’s seriously one of the best salads I’ve ever eaten. The chicken is so flavorful because the pretzels are so crunchy and salty, obviously! And it just adds so much more than you’d even expect.

sliced pretzel crusted chicken on cutting board

So! Here we are with an ACTUAL pretzel crusted chicken salad.

Can I make this one of my faux oktoberfest recipes?! 

It’s no secret I’m already a fan of this combo. Remember a few years ago when I made a hot pretzel panzanella with mustard dressing? Yes, actually chunks of soft pretzel in the salad, drizzled with mustardy vinaigrette.

I die just thinking about it. It’s SO GOOD.

This is like that, just different. Crunchy pretzel bites, hearty chicken, still the same briney and tangy dressing that I could practically drink! 

pretzel crusted chicken on spring greens

I’m using full chicken breasts here instead of the tenders. I like to pound them out a bit so they are even all over in size, then coat them in the pretzels and bake for 25 to 30 minutes. The result is the most flavorful, tender, crunchy chicken you’ve ever had. 

You won’t be able to stop eating it!!

P.S. you can find me on instagram today showing you how to make this step-by-step.

pretzel crusted chicken salad with onions, cheese, cucumbers and apples

In celebration of all things fall, I added some extra goods to this salad. Apples, because hello! ‘Tis the season. You can chop, slice or grate them. White cheddar, because it’s delicious with the pretzel flavor. Pickled onions for tanginess, cucumbers for a refreshing crunch. 

And it’s all drizzled with a mustard vinaigrette. I make many mustard-y vinaigrettes, sometimes even multiple times per week! But this one is extra good because it complements the pretzels so well.

pouring dressing on pretzel crusted chicken salad

I used to live for a soft pretzel with yellow mustard when I was a kid. It has been about a million years since I’ve had one, so this combo is allowing me to relive all of that over again. 

pretzel crusted chicken salad with mustard vinaigrette

Crunchy pretzel chicken, creamy cheddar, crisp apples and tangy dressing. Literally makes the best pretzel crusted chicken salad ever.

pretzel crusted chicken salad with mustard vinaigrette

I am so there!

pretzel crusted chicken salad with mustard vinaigrette

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Pretzel Crusted Chicken Salad

This pretzel crusted chicken salad is packed with spring greens, cheddar, apples, and crunchy crispy pretzel coated chicken. It's a dream!
Course Salad
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

  • 3 cups mini pretzel twists, (traditional salted ones)
  • 1 teaspoon garlic powder
  • 1 pound boneless, skinless chicken breasts
  • salt and pepper
  • 2 large eggs, lightly beaten
  • 8 to 10 cups spring greens or your favorite lettuce
  • 1 honeycrisp apple, chopped
  • 4 ounces cheddar cheese, chopped or grated
  • 4 baby cucumbers, sliced
  • ¼ cup pickled onions

mustard vinaigrette

  • 3 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • 1 tablespoon dijon mustard
  • 2 garlic cloves, finely minced or pressed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup extra virgin olive oil

Instructions

  • Note: if you haven't made the pickled onions yet, make those to start. They can sit for 45 mins at room temp while you make the rest of the salad. I highly suggest making them ahead and storing in the fridge for weekly use!
  • Preheat the oven to 425 degrees. Line a baking sheet with foil and place a wire rack on top. Spray the rack with nonstick spray.
  • Pound the chicken breasts so they are evenly thick all over. Season the chicken breasts with the salt and pepper. Place the pretzels in a food processor and blend until mostly fine crumbs remain. Place the pretzels in a bowl. Stir in the garlic powder.
  • In another bowl, lightly beat the eggs.
  • Take each chicken breast and coat it in the beaten egg. Dredge it through the pretzel crumbs, pressing gently so the crumbs adhere. Place the chicken on the rack and repeat with remaining chicken. Once all the chicken is finished, spray it with avocado or olive oil spray. This is important and really helps things get crispy and golden!
  • Bake the chicken for 12 to 15 minutes. Flip it gently and spray the other side with the oil spray. Bake for another 12 to 15 minutes.
  • While the chicken is baking, assemble the salad. Place the greens in a large bowl with a pinch of salt and pepper. Add in the chopped apples, cheddar, cucumbers and pickled onions.
  • Remove the chicken from the oven and slice it. Add it to the salad and drizzle on the dressing. Enjoy!

mustard vinaigrette

  • In a bowl, whisk together the vinegar, honey, mustard, garlic, salt and pepper. Continue to whisk while streaming in the olive oil. This dressing stays great in the fridge in a sealed container for about a week.

pretzel crusted chicken salad with mustard vinaigrette

Happiest sight on earth.

The post Pretzel Crusted Chicken Salad with Mustard Vinaigrette. appeared first on How Sweet Eats.

Sesame Pretzel Focaccia with Dijon Beer Cheese.

This pretzel focaccia is seriously changing my life! This bread. Oh my WORD. It’s like a soft pretzel but a million times better.  The sesame pretzelness of this focaccia reminds me so much of my favorite pretzel croissant from City Bakery (which sadly closed! wah!), which was perfectly flakey and also had a few sesame […]

The post Sesame Pretzel Focaccia with Dijon Beer Cheese. appeared first on How Sweet Eats.

This pretzel focaccia is seriously changing my life!

This sesame pretzel focaccia bread is amazing! Almost like a soft pretzel with crispy edges. Serve with a delicious dijon beer cheese.

This bread. Oh my WORD. It’s like a soft pretzel but a million times better. 

pretzel focaccia dough

The sesame pretzelness of this focaccia reminds me so much of my favorite pretzel croissant from City Bakery (which sadly closed! wah!), which was perfectly flakey and also had a few sesame seeds on top. 

There is a (very!) faux version in The Pretty Dish, using puff pastry and it does the trick if you want to make one. 

But now! Now we have this.

OH MY GOSH. 

This sesame pretzel focaccia bread is amazing! Almost like a soft pretzel with crispy edges. Serve with a delicious dijon beer cheese.

This is so unbelievably delicious. You make a focaccia bread as you normally would and then do the whole baking soda + water thing by brushing it on top of the dough. It creates the pretzel-ish top and flavor that we so crave and love. 

This sesame pretzel focaccia bread is amazing! Almost like a soft pretzel with crispy edges. Serve with a delicious dijon beer cheese.

And of course! The beer cheese! Dijon beer cheese to be exact.

I’ve made tons of beer cheese things on the blog over the years. It’s no secret that I love basically ANYTHING beer cheese.

Making this dip for the focaccia is out of this world. It’s rich and creamy and a bit tangy and so decadent. The pretzel focaccia doesn’t NEED a dip, but it’s deliciousness is definitely enhanced by this one. 

When you get a soft pretzel and you have to choose between mustard and cheese dip, I can NEVER choose. I always want both.

So I made both. Into one! 

This sesame pretzel focaccia bread is amazing! Almost like a soft pretzel with crispy edges. Serve with a delicious dijon beer cheese.

Cheese and mustard and probably two of my favorite things in the whole world, so combining them into a dip is just UNREAL. The taste is fantastic. It almost reminds me of a croque monsier in a weird way since it has mustard and cheese sauce. And that’s always a good thing!

I’m not sure I can even fully report how much Eddie loves the focaccia. You know how they say there are two types of people – those who like to eat in moderation and those who prefer to splurge all in one day? Eddie is the latter and usually saves indulgent treats for the weekends. But as I tested this recipe during the week, he couldn’t stop eating the bread and was freaking out over just how GOOD it is. The temptation was strong. 

This sesame pretzel focaccia bread is amazing! Almost like a soft pretzel with crispy edges. Serve with a delicious dijon beer cheese.

Even though I’m not a serious bread person (I could take it or leave it, aside from a good piece of sourdough), serving this in the focaccia sticks is my desired way to eat. But I did see suggestions to use it to make a sandwich and that just sounds fabulous. I admit that I didn’t even try it, because it disappears like crazy every time I make it. 

I hope the same happens for you!

This sesame pretzel focaccia bread is amazing! Almost like a soft pretzel with crispy edges. Serve with a delicious dijon beer cheese.

Pretzel Focaccia with Dijon Beer Cheese

Print

Pretzel Focaccia with Dijon Beer Cheese

This sesame pretzel focaccia bread is amazing! Almost like a soft pretzel with crispy edges. Serve with a delicious dijon beer cheese.
Course bread
Cuisine American
Prep Time 3 hours
Cook Time 25 minutes
Total Time 3 hours 25 minutes
Servings 8 people
Author How Sweet Eats

Ingredients

  • 6 cups all-purpose flour
  • 1 tablespoon kosher salt
  • 1 packet (2 ¼ teaspoons) active dry yeast
  • 3 cups warm water
  • 6 tablespoons melted butter
  • 2 tablespoons canola or vegetable oil
  • 2 tablespoons baking soda
  • ½ cup boiling water
  • flakey sea salt, for topping
  • sesame seeds, for topping

Dijon Beer Cheese

  • 2 tablespoons unsalted butter
  • 2 tablespoons flour
  • 1 cup beer
  • 2 tablespoons dijon mustard
  • 12 ounces freshly grated gouda
  • 2 tablespoons fresh chives

Instructions

  • Stir the flour, salt and yeast together in a large bowl. Slowly add in the warm water while stirring constantly until a dough forms. It will be sticky! Once the lumps are gone and the dough is combined, cover it and place in a warm spot to rise for 1 to 2 hours.
  • Brush an 18x13 inch sheet pan with 2 tablespoons of the melted butter. Drizzle on the oil and brush it all over the pan too. Turn the dough out onto the pan and press it out with your hands until it covers the sheet pan.
  • Place the baking soda in a large bowl. Bring ½ cup water to a boil (I use an electric tea kettle for this) and pour it over the baking soda. It will get foamy - this is why you want to use a bigger bowl that you’d expect.
  • Brush the mixture (you won’t use all of it - reserve it to use later) on the top of the dough. Then place the sheet pan in a warm place and let it rise again for an hour. It will be a little bubbly too.
  • Preheat the oven to 475 degrees F. Brush the top of the dough again with the baking soda mixture. Bake the bread for 10 minutes. Remove the pan and brush it with the remaining melted butter. Sprinkle with the flaked salt and sesame seeds. Return the pan to the oven and bake for another 10 to 15 minutes, until the top is golden brown (like a soft pretzel!) and the edges are a bit crisp.
  • Let the bread cool slightly (you can make the beer cheese while it cools!) before slicing it. Serve!

Dijon Beer Cheese

  • To make the beer cheese sauce, heat a small saucepan over medium heat and add butter. Once sizzling, whisk in flour and stir for 1 to 2 minutes until golden and fragrant and bubbly. Stir in beer, whisking well to combine.
  • Reduce heat to low and add cheese, stirring until totally melted and smooth. Whisk in the dijon. Serve immediately with a sprinkling of chives.

Notes

slightly adapted from bon appetit and real simple

This sesame pretzel focaccia bread is amazing! Almost like a soft pretzel with crispy edges. Serve with a delicious dijon beer cheese.

Puhlease make this your weekend plan.

The post Sesame Pretzel Focaccia with Dijon Beer Cheese. appeared first on How Sweet Eats.