Before starting, wash and dry all produce. Halve cucumber lengthwise, then cut into 1/4-inch half-moons. Cut tomatoes into 1/4-inch pieces. Thinly slice basil.

Pat chicken dry with paper towels.Add chicken, Italian Seasoning, half the garlic puree and 1 tbsp (2 tbsp) oil to a medium bowl. Season with salt and pepper, then toss to coat. Set aside.

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear until chicken is golden-brown and cooked through, 3-4 min per side.**

Meanwhile, whisk together balsamic glaze, remaining garlic puree, 1 tbsp (2 tbsp) oil and 1/2 tsp (1 tsp) sugar in a large bowl. Add tomatoes, cucumbers, spring mix, basil, half the croutons and half the Parmesan. Season with salt and pepper, then toss to combine.

Divide bruschetta salad between plates, then top with chicken and remaining croutons. Sprinkle remaining Parmesan over top.