Before starting, preheat the oven to 475°F. Wash and dry all produce. 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, 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, 2 tbsp (4 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.