• Place 1 TBSP butter (2 TBSP for 4 servings) in a small microwave-safe bowl and bring to room temperature. Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Quarter cucumber lengthwise; slice crosswise into ¼-inch-thick pieces. Drain and rinse beans. Zest and quarter lemon.  

• Open package of chicken* and drain off any excess liquid.  • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken, scallion whites, garlic powder, a pinch of salt, and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes. 

• Meanwhile, in a large bowl, combine cucumber, scallion greens, beans, dressing, 1 TBSP olive oil (2 TBSP for 4 servings), juice from half the lemon, and as much lemon zest as you like.  • Transfer cooked chicken mixture to bowl with bean salad; toss to combine. Taste and season with salt and pepper. 

• Halve and toast ciabattas until golden brown. Immediately spread with softened butter (if butter is not yet softened, microwave for 5-10 seconds); halve ciabattas on a diagonal. • Divide chicken and white bean salad between bowls. Top with Parmesan and serve with toasts on the side.  ***Poultry is fully cooked when internal temperature reaches 165°.***