Spicy Mustard Pretzel Chicken Salad with Honey Mustard Dressing

Pretzels and mustard are a match made in heaven, which is why Scorching Afternoon goes so well on this pretzel chicken salad. 

INGREDIENTS
Chicken
1/2 cup mayonnaise
3 tablespoons Dijon mustard
2-3 tablespoons Scorching Afternoon
4 heaping cups mini pretzels
1 pound boneless, skinless chicken breasts
Olive oil cooking spray

Dressing
1/2 cup plain Greek yogurt
1/4 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons honey
2 tablespoons apple cider vinegar
1 tablespoon extra virgin olive oil
salt and pepper

Salad
8oz mixed greens
1/2 small red onion, thinly sliced
2 medium tomatoes, sliced into wedges

INSTRUCTIONS
1. To make the chicken, preheat the air fryer to 375 degrees.
2. In a medium bowl, combine the mayo, mustard, and Scorching Afternoon. In a food processor or Ziploc bag with a rolling pin, crush the pretzels into about 2 cups of fine crumbs and place them in a wide shallow bowl. Coat the chicken all over with the mayo mixture, then coat them all over with pretzels. Transfer to the air fryer and space them out evenly. You may have to cook in a few batches.
3. Coat the chicken thoroughly with cooking spray and bake until the coating is crisp and the chicken is cooked through with an internal temperature of 165 degrees. Should take about 17-20 minutes to cook. 
4. To make the dressing, in a large measuring cup or jar, whisk together the yogurt, mayonnaise, mustard, honey, vinegar and olive oil and season to taste with salt and pepper.
5. To assemble, arrange the mixed greens on a serving plate and top with the onions, tomato and chicken. Add dressing and enjoy!