Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut sweet potatoes into 1/2-inch wedges. Add sweet potatoes and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with half the seasoned salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until golden-brown and tender, 22-24 min.

While sweet potato wedges roast, add panko to a shallow dish. Pat chicken dry with paper towels. 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 to coat completely.

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then breaded chicken. Pan-fry until golden-brown, 1-2 min per side. (NOTE: For 4 ppl, cook in 2 batches, using 1 tbsp oil per batch!) Transfer chicken to another parchment-lined baking sheet. Roast in the top of the oven until cooked through, 12-14 min.**

While chicken roasts, add honey and 1 1/2 tbsp Dijon (dbl for 4 ppl) to a small bowl. Season with salt and 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 bite-sized pieces. Add spring mix and tomatoes to the large bowl with dressing, then toss to combine. Thinly slice chicken. Divide chicken, sweet potato wedges and salad between plates. Serve honey mustard on the side for dipping.