Prepare the Chicken Tenders

1. Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
2. Prepare the Breading: In a shallow bowl, mix together the breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and pepper. In another bowl, beat the egg.
3. Coat the Chicken: Dip each chicken tender into the egg, making sure it’s fully coated, and then roll it in the breadcrumb mixture, pressing gently to adhere. Place the breaded chicken tenders on the prepared baking sheet.
4. Cook the Chicken: Drizzle the olive oil over the chicken tenders and bake them for 20-25 minutes, flipping halfway through, until they’re golden brown and crispy, and the internal temperature reaches 165°F (75°C).
5. Rest the Chicken: Once cooked, remove the chicken from the oven and let it rest for 5 minutes before slicing it into strips.

Assemble the Salad

1. Prepare the Veggies: While the chicken is baking, wash and prepare the salad ingredients. In a large bowl, toss together the mixed greens, cucumber, cherry tomatoes, red onion, and shredded carrots.
2. Add the Chicken: Once the chicken tenders have rested, slice them into strips and place them on top of the salad.

Make the Honey Mustard Dressing

1. Whisk the Dressing: In a small bowl, whisk together Dijon mustard, honey, apple cider vinegar, olive oil, salt, and pepper until smooth and creamy.
2. Dress the Salad: Drizzle the dressing over the salad and toss everything together gently to coat. If you prefer, you can serve the dressing on the side for people to add their own.