Preheat the oven to 425 degrees F. Set a wire rack in a rimmed baking sheet and spray the rack with nonstick spray. Set aside.
Combine the mayo, mustard, Parmesan, garlic powder and a few turns of pepper in a large bowl. Add the pretzels to a separate bowl or large shallow dish. Coat the chicken all over in the mayo mixture, then the crushed pretzels, and transfer to the wire rack, spacing it out evenly. Spray the chicken with cooking spray and bake until fully cooked, with an internal temperature of 165 degrees F, 12 to 18 minutes.
For the dressing: Combine the yogurt, Parmesan, oil, mustard, Worcestershire, pepper, salt, garlic, lemon juice and zest in a bowl and adjust the seasoning as needed.
For the salad: Toss together the kale, Parmesan and radishes in a large bowl. Top with the avocado slices, chicken and more shaved Parm as desired
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (1328g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 627 (26%)|
|Amt Per Serving||% DV|
|Total Fat 69.7g||93 %|
|Saturated Fat 17.6g||88 %|
|Monounsaturated Fat 12.6g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 350.9mg||108 %|
|Sodium 2889.4mg||100 %|
|Potassium 1496.9mg||39 %|
|Total Carbohydrate 320.5g||94 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 317.6g|
|Protein 130.1g||186 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2415
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