The sweet of the chicken and the tang of the salad makes a quick and delicious week night meal. It takes a few minutes to roast the potatoes for the salad, but it can always be done the night before and then mixed with the greens when you're ready to serve. For the chicken, make sure the pretzel pieces are finely crushed. The smaller the pieces the easier it will be to coat the chicken.
Maple Pretzel Chicken
Adapted from Taste of Home
4 boneless skinless chicken breast halves
1/2 c. maple syrup (please use the real stuff)
1 1/2 c. crushed pretzels
1/4 c. canola oil
1. Flatten chicken breasts to 1/2 inch thickness.
2. In a shallow bowl, whisk egg and syrup. Place pretzels in a separate shallow bowl. Dip the chicken in the egg mixture and then coat with the pretzels.
3. In a large skillet, cook chicken in oil over medium heat for 4-6 minutes on each side or until juices run clear.
Roasted Potato Salad
Adapted from Perry's Plate who borrowed it from The Roasted Vegetable
2 T. red wine vinegar
2 t. Dijon mustard
1/3 c. canola oil
2 t. mixed dried herbs (oregano, basil, parsley, and thyme)
sea salt and fresh ground pepper
1 pound new potatoes or fingerling potatoes, cut into 1" pieces
1/3 finely grated Parmesan cheese
4 c. romaine lettuce (add other mixed greens if you like)
1. Add the vinegar, mustard, oil and herbs to a pint sized mason jar and shake until fully combined. Add salt and pepper to taste.
2. Place the potatoes on a rimmed baking sheet and drizzle with about half of the vinaigrette and use your hands to mix, making sure all of the potatoes are coated. Arrange them in a single layer on the baking sheet.
3. Roast for 25-35 minutes, until the potatoes are lightly browned and tender when pierced with a fork. Stir every 10 minutes for even cooking. (This can all be done the night before. Store the potatoes in the refrigerator until you are ready to use them.)
4. When you are ready to serve, combine the lettuce, potatoes, cheese and remaining vinaigrette in a large bowl. Toss to mix.