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 salt, pepper and half the Southwest Spice Blend, then toss to coat. Roast in the middle of the oven, flipping halfway through, until golden-brown and tender, 22-24 min.

While sweet potatoes roast, add panko to 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. Season both sides with salt and pepper. Add chicken, remaining Southwest Seasoning and mayo to a medium bowl, then toss to coat. Working with one chicken breast 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. (TIP: Cook in two batches for 4 ppl, using 1 tbsp oil for each batch!) Transfer chicken to a parchment-lined baking sheet. Roast chicken 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 for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine.

Thinly slice cucumbers. Add spring mix and cucumbers to the large bowl with dressing, then toss to combine. Thinly slice chicken. Divide chicken, sweet potatoes and salad between plates. Serve honey-mustard on the side, for dipping.