Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Add potatoes, 2 tsp seasoned salt and 1 tbsp oil (dbl both for 4 ppl) to a parchment-lined baking sheet. Season with pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until golden-brown and tender, 25-28 min.

Meanwhile, combine panko and Parmesan in a shallow dish. Pat chicken dry with paper towels. Carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2-inch intact on the other end. Open up chicken like a book, then season both sides with remaining seasoned salt and pepper. Add chicken and mayo to a medium bowl, then toss to coat. Working with one piece of chicken at a time, press both sides into panko mixture to coat completely.

Heat a large non-stick pan over medium heat. When hot, add 2 tbsp oil, then chicken. (NOTE: Don't overcrowd the pan. Cook in batches for 4 ppl, using 2 tbsp oil per batch.) Pan-fry on one side until golden-brown, 4-5 min. (NOTE: Reduce heat to medium-low if chicken is browning too quickly.)Flip each piece and add another 1 tbsp oil. Pan-fry until golden-brown, 4-5 min.** (NOTE: If cooking in batches, wipe the pan clean, then cook the second batch the same way.)Transfer to a cutting board. Cover loosely with foil to keep warm.

Meanwhile, add honey and 1 1/2 tbsp Dijon (dbl for 4 ppl) to a small bowl. Season with pepper, then stir to combine.

Add vinegar, remaining Dijon, 1/2 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine.

Cut tomato into 1/2-inch pieces. Add spring mix and tomatoes to the large bowl with dressing, then toss to combine. Thinly slice chicken. Divide chicken, potato wedges and salad between plates. Serve honey mustard alongside for dipping.