Molly Yeh's Pretzel Crusted Chicken Nuggets Salad | Girl Meets Farm

Molly Yeh's tip for crunchy, juicy chicken nuggets: Use mayo and crushed pretzels to coat the chicken! 🥨🍗 #GirlMeetsFarm, Sundays @ 11a|10c from 10/4/20 to 12/27/20. Get the recipe ▶ https://foodtv.com/2SKpNOF Subscribe to Food Network ▶ http://foodtv.com/YouTube Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Pretzel Crusted Chicken Nuggets Salad RECIPE COURTESY OF MOLLY YEH Level: Easy Total: 50 min Active: 35 min Yield: 6 to 8 servings Ingredients Chicken: Nonstick cooking spray, for the baking sheet 1/2 cup mayonnaise 1/4 cup Dijon mustard 1/4 cup grated Parmesan 1 teaspoon garlic powder Freshly ground black pepper 3 heaping cups pretzels, preferably Dot's Homestyle Pretzels, finely crushed (a few larger pieces are okay) 1 pound boneless, skinless chicken breast, cut into 1-inch bite-sized pieces, patted dry Dressing: 1/2 cup plain Greek yogurt 1/4 cup grated Parmesan 2 tablespoons olive oil 1 tablespoon Dijon mustard 2 shakes Worcestershire sauce Lots of freshly ground black pepper Pinch kosher salt 1 clove garlic, grated with a fine zester Juice and zest of 1/2 lemon Salad: 10 ounces chopped kale or baby kale 1/2 cup shaved or grated Parmesan, plus more for serving 4 radishes, thinly sliced 1 avocado, sliced Directions For the chicken: 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. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #GirlsMeetsFarm #MollyYeh #FoodNetwork #ChickenNugget #Caesar #Salad Molly Yeh's Pretzel Crusted Chicken Nuggets Salad | Girl Meets Farm | Food Network https://www.youtube.com/watch?v=aEg4CtngYJo&feature=youtu.be