Preheat oven to 400 F.
Make Dijon Honey Mustard Dressing: Combine all dressing ingredients in a food processor and blend on high for 10 seconds.
Pour ¼ cup of the prepared Dijon dressing over raw chicken strips in a medium bowl and allow to marinate at least 30 minutes or overnight.
Make breading mixture: place rice Chex in a large zip lock bag and seal. Roll with a rolling pin to crush Chex. In a medium sized bowl, put crushed Chex, Parmesan cheese, salt and pepper.
Dip chicken strips into breading mixture to coat well and place on a greased sheet pan. Drizzle with olive oil. Bake at 400 F for 20 minutes turning once.
Meanwhile, prepare the almonds: place almond on a small baking sheet and sprinkle with chili powder. Bake at 400 F for about 3-4 minutes or until slightly fragrant.
Meanwhile, prepare the salad. On each plate, place 2 cups of spring mix, cup cherry tomatoes, avocado slices, cilantro, and feta cheese.
Finish the salad by placing the chicken strips on the prepared plates of greens, drizzle dressing over it and sprinkle toasted almonds on top.
