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5 from 2 votes

Crispy Honey Chicken Spring Salad for #SundaySupper

Crispy Honey Chicken, baked in the oven, tops a deliciously light Spring Salad.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Entree
Servings: 4
Calories: 522kcal
Author: Bernadette

Ingredients

  • 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

Instructions

  • 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.

Nutrition

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