• Cut cucumber into 1/4-inch rounds. 
• Thinly slice radishes. 
• Halve tomatoes. 

• Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken.
• Cook on one side until golden, 6-7 min. Flip, then cover and continue cooking until cooked through, 6-7 min.**

• Meanwhile, add guacamole and ranch to a small bowl. Season with salt and pepper, then stir to combine. 

• Heat a small non-stick pan over medium-high heat.
• When hot, add seeds to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!)
• Transfer to a plate.

• Thinly slice chicken. 
• Divide spring mix between plates, then top with tomatoes, cucumbers, radishes and chicken. 
• Drizzle dressing over salad. 
• Sprinkle feta and seed blend over top. 

If you've opted to get chicken thighs, cook them in the same way the recipe instructs you to cook the chicken breasts.