Crispy Honey Chicken Spring Salad for #SundaySupper
Crispy Honey Chicken, baked in the oven, tops a deliciously light Spring Salad.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Servings: 4
Calories: 522kcal
Author: Bernadette
- 1 lb chicken breast
- ½ cup honey
- ¾ cup panko breadcrumbs
- 1 tablespoon Italian Seasoning
- ⅛ tsp black pepper
- 2 tablespoons olive oil
- 5 ounces Spring Salad Mix ,washed well and dried
- 1 avocado pitted, peeled, and diced
- 1 cup grape tomatoes , or more if desired
- ½ cup thinly sliced red onion
- 2 tablespoons avocado oil
Preheat the oven to 400 degrees F. Mix together the panko breadcrumbs, Italian seasoning, and black pepper. Cut the chicken breast(s) in half length-wise, then into ½ inch strips. Coat the chicken pieces with the honey, then roll in the breadcrumbs. Place on a large baking pan and drizzle with olive oil. Bake in the preheated oven for 20 minutes, turning after 10 minutes.
Meanwhile, prepare the salad. Once the chicken is cooked, lightly stir the chicken into the salad. Serve on dinner plates, lightly drizzling the salad with avocado oil.
Calories: 522kcal | Carbohydrates: 49g | Protein: 27g | Fat: 25g | Saturated Fat: 3g | Cholesterol: 72mg | Sodium: 222mg | Potassium: 908mg | Fiber: 5g | Sugar: 37g | Vitamin A: 1315IU | Vitamin C: 14.2mg | Calcium: 74mg | Iron: 2mg