• Before starting, preheat the oven to 425˚F.
  Wash and dry all produce.
• Cut into 1/2-inch wedges. To a parchment-lined baking sheet, add potatoes, half the Lemon-Pepper Seasoning and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets with 1 tbsp oil per sheet.) Season with salt and toss to coat.
• Roast in the middle of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)

• Meanwhile, pat chicken dry with paper towels. Cut into 1-inch wide strips.
• Season all over with salt and remaining Lemon-Pepper Seasoning. 
• To a shallow dish, add panko. Coat chicken all over with mayo. Working with one piece of chicken at a time, press both sides into panko to coat completely.

• Heat a large non-stick pan over medium. Add 2 tbsp (4 tbsp) oil. When hot, add chicken. Cook for 3-4 min per side, until browned and cooked through.** (NOTE: Don't crowd the pan; cook chicken in 2 batches for 4 servings, using 2 tbsp oil per batch.)

• Meanwhile, zest lemon and set aside.
• To a medium bowl, juice the lemon. To the bowl, add 1 tbsp (2 tbsp) oil, lemon zest and 1/4 tsp (1/2 tsp) sugar to bowl. Season with salt and pepper, then whisk to combine. 
• In a small microwave-safe bowl, melt 1 tbsp (2 tbsp) butter.
• To the bowl with butter, add hot sauce and honey. Stir to combine, then set aside. 

• To the medium bowl with lemon vinaigrette, add spring mix, then toss to combine. 

• Divide potatoes, chicken and salad between plates. 
• Top salad with salad topping mix.
• Serve ranch and hot honey on the side for dipping.

If you've opted to get chicken breasts, cut into 1-inch-wide strips, then prep and cook in the same way the recipe instructs you to prep and cook chicken breast tenders.