Before starting, preheat the oven to 450˚F. Wash and dry all produce. Melt 2 tbsp butter (3 tbsp for 4 ppl) in a large non-stick pan over medium heat. Meanwhile, cut or tear ciabatta into 1-inch pieces. Add ciabatta to an unlined baking sheet. Drizzle melted butter over ciabatta. Season with 1/4 tsp garlic salt (dbl for 4 ppl) and pepper, then toss to coat. Toast in the middle of the oven until golden-brown and crisp, 8-10 min.

Meanwhile, pat chicken dry with paper towels. Sprinkle half the Dill-Garlic Spice Blend over chicken. Season with 1/2 tsp garlic salt (dbl for 4 ppl) and pepper. Heat the same pan over medium-high. When hot, add 2 tsp oil (dbl for 4 ppl), then chicken. Cook until golden, 1-2 min per side. Transfer chicken to another unlined baking sheet. Roast in the top of the oven until chicken is cooked through, 10-12 min.**

Meanwhile, cut tomato into 1/2-inch pieces. Drain pickles, reserving pickle brine. Finely chop half the pickles, then thinly slice remaining pickles. Add cream cheese, chopped pickles, remaining Dill-Garlic Spice Blend, half the mayo and 1 tsp pickle brine (dbl for 4 ppl) to a medium bowl. Season with pepper and remaining garlic salt, to taste, then stir to combine.

Add Dijon, remaining mayo, remaining pickle brine, 1 tsp oil and 1/4 tsp sugar (dbl both for 4 ppl) to a large bowl. Season with salt or any remaining garlic salt and pepper, then whisk to combine. When chicken is done, add tomatoes, spinach and sliced pickles to the large bowl with vinaigrette. Toss to combine.

Thinly slice chicken.

Divide salad between plates. Top with chicken and croutons. Spoon dill pickle cream over chicken.