In a small bowl, add the olive oil, apple cider vinegar, lemon juice, Dijon, whole grain mustard, honey, salt, and a generous amount of freshly ground black pepper. Whisk to combine until smooth and emulsified.

Pour about ½ of the mixture into a large bowl. Reserve the rest for the chicken.

Line a large rimmed baking sheet with parchment paper and add a wire rack on top of it. If you don’t have a wire rack, you can still just use a parchment-lined baking sheet. Set aside. Preheat the oven to 400°F.

Set up your dredging stations!

Place the chicken breasts on a cutting board and cover with a sheet of parchment paper. Using a meat mallet, pound the chicken, applying even force to ensure it is an even ¼” thickness. Repeat with the other chicken breast and set aside.

Repeat the same steps as the chicken tender method below. You may need an extra minute or two in the oven to ensure the chicken cooks all the way through.

Allow the cutlets to rest for at least 5 minutes after baking before cutting.

Pat the chicken tenders dry with paper towels.

Set up 3 shallow bowls. In one bowl, add the arrowroot starch, cassava flour, salt, garlic powder, oregano, and a few grinds of black pepper. Use a fork to mix and combine. In the second bowl, add the eggs, Dijon, and about a tablespoon of water. Whisk to combine. In the last bowl, add the panko, salt, and paprika. Mix to combine.

Working one tender at a time, add the tender to the flour mixture, shaking off any excess, then, using the opposite hand, add it to the egg mixture, allowing excess egg to drip off. Finally, coat in the panko breadcrumbs, shake off the excess, and set on a clean plate. Repeat until all tenders are coated.

In a large skillet with tall sides, add about 3 tablespoons of avocado oil. Heat over medium-high heat until it is hot.

Once hot, add half of the tenders. Reduce the heat to medium, and brown on one side, undisturbed, for 2 to 3 minutes, or until a deeply golden-brown crust forms. Flip, and cook for an additional 2 to 3 minutes.

Transfer to the sheet pan with the wire rack and repeat with the remaining tenders, adding additional oil as needed.

Prior to transferring to the oven, using a rubber pastry brush, brush the chicken tenders with the remaining honey mustard dressing. If you like a little extra sweetness, you can drizzle them with an extra tablespoon of honey (or hot honey!), too.

Transfer to the oven and bake for 5 to 7 minutes, or until the chicken registers at least 165°F.

Remove from the oven, season with a pinch of flaky salt, and allow them to rest while you make the salad.

In the large bowl with the remaining dressing, add the kale, cabbage, carrots, and radishes. Using tongs, toss to combine, massaging the dressing into the kale and cabbage until they begin to break down just slightly. Finally, add the sliced avocado and parsley, and toss gently to combine. Season with additional salt and pepper as needed.

To serve, plate the salad in shallow bowls. Cut the chicken tenders on the diagonal and add atop the salads. Enjoy!

Store leftover chicken and salad separately in airtight containers in the refrigerator for up to 3–4 days. Extra honey mustard dressing can be stored in an airtight jar in the fridge for up to 5 days; shake or whisk before using.

For best texture & to keep it crispy, reheat the chicken in a 375°F oven or air fryer for 5–8 minutes until warmed through and re-crisped.