Before starting, preheat the oven to 450°F and wash and dry all produce. Quarter mushrooms. Add mushrooms, half the Lemon-Pepper Seasoning and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt, then toss to coat. Roast in the middle of the oven, tossing halfway through, until golden-brown, 18-20 min. (NOTE: In step 2, halfway through roasting mushrooms, you will add chicken to the same sheet.)

Meanwhile, heat a large non-stick pan over medium-high heat. While the pan heats, pat chicken dry with paper towels, then season with remaining Lemon-Pepper Seasoning and salt. When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry until golden-brown, 1-2 min per side. Remove from heat. Halfway through roasting mushrooms, carefully transfer chicken to the same baking sheet. Roast in the middle of the oven until chicken is cooked through, 10-12 min.** Carefully wipe the pan clean.

Meanwhile, cut or tear ciabatta into 1/2-inch pieces. Add ciabatta pieces and 1 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt and pepper, then toss to coat. Reheat the same pan over medium. When hot, add ciabatta pieces. Cook, stirring occasionally, until golden-brown on all sides, 3-4 min. Return croutons to the same large bowl to cool slightly.

Add spinach and half the Caesar dressing to the bowl with croutons. Toss to combine.

Thinly slice chicken. Divide salad between plates. Top with chicken and mushrooms. Drizzle remaining Caesar dressing over top, then sprinkle with Parmesan.