Baked Honey Mustard Chicken Salad Recipe

Similar to the last recipe, I saw this other idea of making it into a salad. This was so delicious! Everyone loved it! I will definitely be making this again.

1 lb. skinless, boneless chicken breast halves
salt and pepper to taste
1/2 cup honey
1/2 cup prepared mustard
1 teaspoon dried basil
1 teaspoon paprika
1/2 teaspoon dried parsley

1. Preheat oven to 350 degrees F.
2. Cut chicken into strips for salad. Sprinkle with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Brush mixture onto chicken in prepared dish.
3. Bake in the preheated oven for 40-45 minutes, or until chicken is no longer pink and juices run clear. Let cool a few minutes before adding to salad.

Salad ingredients:
Mixed baby greens
1 large can no sugar added Mandarin Oranges
1/2 package dried cranberries
1/2 cup toasted walnuts
roasted sunflower seeds
crumbled feta (I didn't add this since I am preggo but I imagine this would be great)
Newman's Light Honey Mustard Dressing

1. Toast walnuts in 350 degrees preheated oven for 7-10 minutes. Remove and cool!
2. Combine all of the salad ingredients into a large bowl. Mix in the dressing (your desired amount). Serve with honey mustard chicken slices on top!