• Before starting, preheat the oven to 425°F. Wash and dry all produce.
• Remove any brown spots from potatoes, then cut into 1/2-inch cubes.
• To a parchment-line baking sheet, add potatoes and 1 tbsp (2 tbsp) oil. Season with garlic salt and pepper, then toss to coat. 
• Roast in the middle of the oven for 22-25 min, flipping halfway through, until tender and golden.

• Meanwhile, halve cucumber lengthwise, then cut into 1/4-inch half-moons.
• Peel, then thinly slice shallot.
• Cut 4 sections off apricot(s), avoiding the pit. 
  Cut each section into 1/4-inch pieces.

• In a large bowl, whisk together vinegar, half the Dijon, 1/4 tsp (1/2 tbsp) sugar and 1 tbsp (2 tbsp) oil. 
• Add cucumbers and half the shallots. Season with salt and pepper, then toss to combine. Set aside.

• Pat chicken dry with paper towels, then cut into 1-inch wide strips. Season with salt and pepper. 
• Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil then chicken. Pan-fry for 7-8 min, turning occasionally, until cooked through.**
• Transfer chicken to a plate and cover with foil to keep warm. 

• Heat the same pan over medium. When hot, add garlic puree and remaining shallots.
•  Cook for 1-2 min, stirring often, until fragrant.
•  Add 1/3 cup (2/3 cup) water then apricot spread, apricots and remaining Dijon.
• Cook for 3-4 min, stirring often, until sauce thickens. 
•  Remove the pan from heat. Add 3 tbsp (6 tbsp) butter and the chicken tenders .
• Toss for 1 min, until chicken is coated. 

• Add spinach to the large bowl with dressing. Toss to combine.
• Divide the apricot-glazed chicken tendeers, potatoes and salad between plates. 

If you've opted to get chicken breasts, cut into 1-inch-wide strips, then prepare and cook in the same way the recipe instructs you to prepare and cook chicken breast tenders.