Place flour in a large plastic zipper baggie. In a shallow bowl, beat the egg. Toss together breadcrumbs and the tablespoon of everything bagel seasoning in a second large plastic zipper baggie.
Using a sharp kitchen knife, cut the chicken breasts into plum strips, about 3 to 4 from each breast. Next, cut 2 or 3 of those plump strips in half. You want to have an array of lengths.
Using tongs, move the chicken tenders to the baggie with the flour. Zipper shut and shake well. Use the tongs to move remove the tenders to the bowl with the egg, and stir and toss coating the tenders well.
Remove the tenders to the baggie with the Panko and seasoning mix. Zipper shut and shake well, being sure to coat the tenders completely.
In a large cast iron skillet, heat the canola oil over medium-high heat. Add the chicken tenders and cook, turning once, until golden brown and an instant-read thermometer registers 165° F, about 7 minutes total, adjusting the heat as needed to prevent burning.
Whisk olive oil, vinegar, mustard, honey and pepper in a large bowl. Add about half of the dressing to the greens in a large bowl and toss to coat.
Platter the lightly dressed greens along with the tomato, blue cheese crumbles, and honied sliced almonds. Top with the chicken tenders and drizzle the remaining dressing over all.
Serve with crusty baguette and sweet cream butter. Pair with a well chilled bright Rosé wine or an English Brown Ale with some roast malt bitterness to it.