Before starting, wash and dry all produce. Peel, then cut shallot into 1/4-inch pieces. Cut tomatoes into 1/4-inch pieces. Thinly slice basil. Finely chop parsley. Cut ciabatta into 1-inch pieces. Peel, then mince or grate garlic.

Pat chicken tenders dry with paper towels. 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, remaining Italian Seasoning and 1 tbsp oil (dbl for 4 ppl) to a medium bowl. Season with salt and pepper, then toss to coat. Heat a large non-stick pan over medium-high heat. When hot, add ciabatta. Cook, stirring occasionally, until golden-brown on all sides, 3-4 min. (TIP: Don't overcrowd the pan. Cook in two batches for 4 ppl.) Transfer croutons to a plate. Set aside.

Heat same pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Cook, flipping occasionally, until cooked through, 4-5 min.\*\*

While chicken cooks, whisk together balsamic glaze, remaining garlic, 2 tbsp oil, 1/2 tsp sugar (dbl both for 4 ppl) in a large bowl. Add tomatoes, croutons, arugula and spinach mix, parsley, basil, shallots and half the Parmesan. Season with salt and pepper, then toss to combine.

Cut chicken into bite-sized pieces. Divide bruschetta salad between plates, then top with chicken. Sprinkle remaining Parmesan over top.