• 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.