Chicken Carolina Salad

• 1 pound Boneless, Skinless Chicken Breasts
• 1/3 cups Butter
• 2 cups Chips (Sour Cream And Onion Flavor), Crushed
• 2 Tablespoons Milk
• 1 whole Egg
• 1 package Green Salad Mix
• 1/2 packages Baby Spinach
• 1 cup Shredded Colby/jack Cheese
• 1 cup Chopped Pecans
• 3/4 cups Mayonnaise
• 3 Tablespoons Honey
• 2 Tablespoons Mustard
• 1 Tablespoon Lemon Juice
• 1 Tablespoon Orange Juice

1. Preheat oven to 350F.
2. Prepare the honey mustard dressing by combining the mayo, honey, mustard, lemon juice, and orange juice. Cover and refrigerate while you prepare the chicken.
3. To prepare the chicken nuggets, pound each chicken breast (to make them even) and cut them into small nugget-sized chunks. Set aside.
4. Melt the butter in the microwave. In a small dish, combine the egg and milk. In a shallow baking dish, spread out the crushed potato chips. Have a baking sheet handy to place the coated chicken on. Coat each chicken nugget in the egg/milk mixture, then the crushed potato chips, and place the nuggets on the baking sheet. Drizzle with the melted butter. Bake the nuggets for 15 to 18 minutes or until golden brown.
5. To assemble the salad, place a nice handful of the salad mix and spinach on a plate. Sprinkle with cheese. Top with several chicken nuggets. Drizzle with dressing and sprinkle chopped pecans over the top. Enjoy!

chicken breasts, butter, onion flavor, milk, egg, green salad, spinach, jack cheese, pecans, mayonnaise, honey, mustard, lemon juice, orange juice

Taken from tastykitchen.com/recipes/salads/chicken-carolina-salad/ (may not work)