Place all of the dressing ingredients (except the honey) into a jar that has an airtight lid. Put the lid on tightly and shake. Add the honey to taste. Close the jar again and shake until the honey is mixed in. Place the jar in the refrigerator while you're prepping the rest of the salad.

Add 1 large egg and Florida Orange Juice to a shallow dish. Beat egg and orange juice together.

In another shallow dish, add the panko breadcrumbs along with salt and pepper.

Prep chicken. I like to cut the chicken lengthwise so it makes two cutlets. Now you'll have four pieces.

Add chicken to the dish with the egg mixture. Flip chicken over so it's covered in the egg mixture.

Dip the chicken in the panko breadcrumb mixture. Shake off any excess and keep covering the chicken with breadcrumbs until it's cover. Fip over and repeat. Repeat with all of the pieces of chicken.

Heat 2 tablespoons of olive oil in a nonstick skillet on medium high for 3 minutes. Add two pieces of chicken and cook for 4 to 5 minutes. Turn the chicken and add more olive oil if needed and cook for another 3 to 4 minutes. Remove chicken and place on a paper towel lined plate.

Lower heat if necessary. Wipe pan with a paper towel. Add 2 tablespoons of olive oil to the skillet. Cook the remaining pieces of chicken as directed above. Let the chicken cool and rest at least 4 to 5 minutes before cutting.

Prep salad. Clean the spinach, peel the outer peel off the carrots. Using a grater or peeler, grate or peel the carrot. Mix in with spinach. Add sliced almonds and toss.

Using a sharp knife, cut the chicken into slices and serve on top of the salad.

Add the desired amount of dressing to your salad.