Before starting, preheat the oven to 425°F. Wash and dry all produce. Add 1/2 cup water and 1/2 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. While water comes to a boil, slice cucumber into 1/4-inch rounds. Roughly chop seed blend.

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

Combine chopped seeds and Italian breadcrumbs in a shallow dish. Pat chicken dry with paper towels, then season all over with salt and pepper. Coat chicken with mayo. Working with one tender at a time, press into the seed mixture. Turn to coat both sides.

Transfer tenders to a parchment-lined baking sheet, then drizzle 1 tbsp oil (dbl for 4 ppl) over top. Bake, in the middle of the oven, flipping halfway through cooking, until cooked through, 12-14 min.\*\*

While chicken bakes, whisk together vinegar, honey, 2 tbsp oil and 1/4 tsp salt (dbl both for 4 ppl) in a small bowl. Set aside.

When bulgur is done, fluff with a fork. Stir in cucumber, arugula and spinach mix and half the dressing. Season with salt and pepper. Divide bulgur salad between plates. Top with chicken. Drizzle with remaining dressing. Crumble goat cheese over top.