Pretzel Crusted Chicken Nuggets with Homemade Caesar Salad

 Pretzel nuggets:

Chicken, cut into nugget size

bag of pretzels, crushed up in a Ziplock bag

1/2 cup mayo

1/4 cup mustard

finely grated Parmesan cheese

1 tsp garlic powder

salt and pepper

Prepare the crusted pretzels. Put in a shallow pan.

Prepare the coating mixture.  Mix all together the mayo, mustard, Parmesan cheese, garlic powder, salt and pepper.  Put in another shallow pan.

Dip the chicken pieces in the coating mixture and then the pretzels.  Place on a baking sheet. Spray on top with nonstick cooking spray.  Bake in a 425 degree oven for 12 minutes, until golden brown. 

Prepare the dressing and set aside.

Dressing:

1 cup plain Greek yogurt 

1/2 cup Parmesan cheese

2 Tbsp Dijon mustard

3 shakes of Worcestershire sauce

zest and juice of 1 lemon

1-2 garlic cloves, grated

1/4 cup olive oil

salt and pepper

Mix together and set aside until preparing the salad.

Salad:

Kale leaves

radishes, sliced

shaved Parmesan

toss with dressing

sliced avocados

Add chicken nuggets on top

Recipe:  Molly's Kitchen