Chicken Salad with Orange-Honey Dressing

Cut 250 g of chicken fillet into medium-thick strips.

Season the chicken strips with 0.5 tsp of salt, 0.25 tsp of black pepper, and 0.5 tsp of garlic powder.

Place 50 g of flour into a shallow bowl.

Whisk 1 egg in a second shallow bowl.

Place 75 g of panko breadcrumbs into a third shallow bowl.

Dip each seasoned chicken strip into the flour to coat it completely.

Dip the floured chicken strips into the whisked egg.

Coat the chicken strips thoroughly in the panko breadcrumbs.

Melt 30 g of butter in a frying pan over medium heat.

Fry the breaded chicken strips in the pan until they are crispy, golden-brown, and cooked through.

Remove the chicken strips from the pan and set them aside.

Halve 100 g of cherry tomatoes.

Dice 0.5 cucumber.

Dice 0.5 avocado.

Slice 2 green onions.

Chop 1 bunch of fresh parsley.

Place 150 g of mixed greens into a large salad bowl.

Add the tomatoes, cucumber, avocado, green onions, and parsley to the bowl.

Squeeze the juice of 0.5 orange into a separate small bowl.

Add 3 tbsp of olive oil, 1 tbsp of vinegar, 1 tsp of mustard, and 1 tsp of honey to the orange juice.

Season the dressing with 0.5 tsp of salt and 0.25 tsp of black pepper.

Whisk the dressing thoroughly until it is completely smooth.

Pour the dressing over the salad ingredients in the large bowl.

Toss the salad gently to coat everything evenly.

Scatter 30 g of Parmesan slices across the salad.

Arrange the crispy chicken strips on top of the salad.