Green Chicken Salad with Pretzel Croutons

Add the chicken and all the marianade ingredients to a large plastic bag. Massage the chicken and let it sit for 12-24 hours
After the chicken has set, preheat oven to 375. Heat a cast iron skillet on hi heat and spray with avocado oil. Place each slice of chicken on the cast iron skillet and let it brown on each side for about 2-3 minutes.
After both sides have a golden brown crust let it finish in the oven for about 10 minutes or until complete cooked depending on how thick the chicken is.
Line a roasting pan with parchment paper and while the chicken is in the oven quarter the pretzel bites so they are crouton size. Then in a microwave safe bowl melt the butter.
Spread the pretzels on the roasting pan and toss with the butter. Add a sprinkle of salt if not yet added to the pretzel buns. Place in the oven for 5-10 minutes just until golden brown.
Chop the lettuce, cucumber, tomato, and avocado and place in a large bowl. Slice the chicken and add it to the bowl. Finish with the croutons.
In a shaker bottle add all the honey mustard ingredients and shake until it is well combined. Toss with the salad or serve to the side and then it is ready to eat.