Oktoberfest Salad with Pretzel Croutons
Spring Greens tossed with creamy honey mustard dressing and topped with roasted potatoes, roasted chicken, red cabbage, apples, and pretzel croutons.
Ingredients
- ¾ pound baby red potatoes, halved
- 3 tbsp. extra virgin olive oil
- ½ tsp. garlic powder
- ¼ tsp. each kosher salt and black pepper
- 2 chicken breasts with skin and bones
- 2 tbsp. country-style Dijon mustard
- 1 tsp. each fresh rosemary and thyme
- 1 tbsp. brown sugar
- ½ cup mayonnaise
- 1 tsp. honey
- 2 tbsp. lemon juice
- 3 cups soft pretzels, baked and cut in one inch pieces
- 4 tbsp. unsalted butter
- ¼ cup shredded cheddar cheese
- 4 cups Spring greens
- 2 Honey Crisp apples, sliced
- 1 cup sliced red cabbage
Instructions
- Begin by roasting the chicken and potatoes: Preheat the oven to 425°. In a large bowl toss together the red potatoes with one tablespoon of the oil, the garlic powder, black pepper, rosemary, thyme and salt. Spread them out on a large sheet pan. Add the chicken breasts, skin side up.
- Mix together a tablespoon of the mustard, two tablespoons of oil, and the brown sugar. Spoon some underneath the skin, and all over the bottom of the breast. Drizzle with some more oil, and some kosher salt and pepper and garlic powder. Bake 45 minutes, or until the chicken is cooked through. Remove the skin and bones, and slice the chicken.
- Meanwhile, make the dressing by mixing the mayonnaise with the honey, lemon juice, and a tablespoon of the mustard.
- For the croutons, melt the butter in a small skillet on medium heat and cook the pretzels until they turn golden brown. Stir in the cheese and remove from the heat.
- In a large salad bowl, toss together the greens, chicken, potatoes, dressing, croutons, apple, and cabbage.
Tried this recipe?Let us know how it was!