• Add 1/2 cup (1 cup) water and 1/2 tsp (1 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
• Roughly chop seed blend.

• Add bulgur to the boiling water. Stir to combine, then remove from heat.
• Cover and let stand until bulgur is tender and liquid is absorbed, 15-16 min.

• Meanwhile, combine chopped seeds, panko, 1/4 tsp (1/2 tsp) salt and 1/4 tsp (1/2 tsp) pepper in a shallow dish.
• Pat chicken dry with paper towels. Cut into 1-inch strips then season with salt and pepper.
• Coat chicken all over with mayo.
• Working with one tender at a time, press both sides into seed mixture to coat completely.

• Transfer chicken to a foil-lined baking sheet, then drizzle 1 tbsp (2 tbsp) oil over top.
• Roast in the middle of the oven, flipping halfway through, until cooked through, 12-14 min.**

• Meanwhile, cut cucumber into 1/4-inch rounds.
• Cut tomato into 1/4-inch pieces.
• Whisk together vinegar, 1/2 tsp (1 tsp) sugar, 3 tbsp (6 tbsp) oil and 1/4 tsp (1/2 tsp) salt in a large bowl. 

• When bulgur is done, fluff with a fork. Add bulgur, cucumbers, tomatoes and spring mix to the large bowl with dressing. Season with salt and pepper, then stir to combine.
• Divide bulgur salad between plates. Top with chicken.
• Sprinkle with feta.

If you've opted to get chicken breasts, cut into 1-inch wide strips, then prepare and cook them in the same way the recipe instructs you to prepare and cook the chicken breast tenders.