Ingredients
2 cups sourdough pretzel nuggets1/2 cup all-purpose flour2 eggs1/4 cup buttermilk2 garlic cloves, minced1/8 teaspoon pepper4 boneless skinless chicken breast halves (5 ounces each)5 tablespoons olive oil, divided2/3 cup mayonnaise2 tablespoons Dijon mustard2 teaspoons cider vinegar1/8 teaspoon salt1/8 teaspoon pepper1 package (5 ounces) spring mix salad greens
Preparation
Place pretzels in a food processor; process until finely crushed. Place pretzels and flour in separate shallow bowls. In another shallow bowl, whisk the eggs, buttermilk, garlic and pepper. Pound chicken with a meat mallet to 1/4-in. thickness. Dip both sides of chicken in flour, egg mixture and then pretzel crumbs.
In a large skillet, heat 3 tablespoons oil over medium heat. Add chicken; cook for 4-6 minutes on each side or until no longer pink.
Meanwhile, in a small bowl, mix mayonnaise and mustard. Remove 2 tablespoons to another bowl for dressing; whisk in remaining oil, vinegar, salt and pepper.
Place salad greens in a large bowl. Drizzle with dressing; toss to coat. Serve with chicken and remaining mayonnaise mixture.
