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. Cut ciabatta into 1-inch pieces.

Pat chicken dry with paper towels, then cut into 1-inch pieces. Add chicken, half the Italian Seasoning and 1 tbsp oil (dbl for 4 ppl) to a medium bowl. Season with salt and pepper, then toss to coat. Set aside.

Add ciabatta, half the garlic puree, remaining Italian Seasoning and 1 tbsp oil (dbl for 4 ppl) to another medium bowl. Season with salt and pepper, then toss to coat. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil then ciabatta. Cook, stirring occasionally, until golden-brown on all sides, 3-4 min. (NOTE: Don't overcrowd the pan; cook in 2 batches for 4 ppl, using 1/2 tbsp oil per batch.) Transfer croutons to a plate. Set aside.

Heat the same pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), 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 oil and 1/2 tsp sugar (dbl both for 4 ppl) in a large bowl. Add tomatoes, cucumber, croutons, spring mix, basil and half the Parmesan. Season with salt and pepper, then toss to combine.

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