Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil and place a wire rack on top for maximum crispiness.

Cut the 4 ounces of chicken breast into strips, about 1-inch wide.

In a shallow dish, place the 2 tablespoons of egg whites.

In a separate shallow dish, combine the ¼ cup of whole wheat panko breadcrumbs, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, a pinch of salt, and a pinch of black pepper. Mix well.

Dip each chicken strip first into the egg whites, allowing any excess to drip off. Then, coat the strip thoroughly in the seasoned panko mixture, pressing gently so the breadcrumbs adhere.

Place the breaded strips on the wire rack on the prepared baking sheet. Repeat with all chicken pieces.

Lightly spray the tops of the chicken strips with non-stick cooking spray. Flip the chicken strips and repeat. This helps them brown and become crispy.

Bake for 15-18 minutes until the chicken is golden brown, crispy, and cooked through (no longer pink in the center).

While the chicken bakes, prepare your vegetables. Halve the ½ cup of cherry tomatoes. Peel and shred the ½ cup of carrots (if not using pre-shredded). Slice the ¼ cup of cucumber into thin rounds. Set aside.

Finely chop the fresh dill.

In a small bowl, combine the 3 tablespoons of Greek yogurt, 1 tablespoon of Dijon mustard, 1 teaspoon of honey, 1 teaspoon of apple cider vinegar, the chopped dill, and a pinch of salt and pepper. Whisk until smooth.

In a large bowl, combine the 3 cups of mixed greens, 1 cup of broccoli slaw, tomatoes, carrots, and cucumber.

Drizzle about half of the dressing over the salad and toss gently to coat.

Pile the dressed salad onto a plate or into a bowl. Arrange the hot, crispy chicken strips on top.

Drizzle the remaining dressing over the chicken, or serve it on the side for dipping. Serve immediately for the crispiest chicken.