• Thinly slice cucumber into rounds.
• Peel, then cut onion into ½-inch rounds (keeping rings together).
• Cut ciabatta into 1/2-inch-thick slices.
• Transfer onions and ciabatta slices to a plate. Brush with 1 tbsp (2 tbsp) oil. Season with salt and pepper.
• Add half the maple syrup and half the mustard to a shallow dish. Stir to combine. (NOTE: This is your maple-mustard sauce.)

• Add vinegar, remaining maple syrup, remaining mustard and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.
• Add cucumbers, then toss to coat. Set aside.
• Pat turkey dry with paper towels. Cut into 1-inch wide strips. Season with Zesty Garlic Blend, salt and pepper. Drizzle 1/2 tbsp (1 tbsp) oil over top.

• Add turkey to one side of the grill. (TIP: Arrange turkey across to grates to prevent it from falling through!) Close lid and grill, flipping once, until cooked through, 4-5 min per side.**
• When turkey is cooked through, brush one side with sauce, then flip. Grill for 30 sec, then repeat on the other side.

• Transfer turkey to the shallow dish with any remaining sauce, then toss to coat.

• Meanwhile, add onions to the other side of the grill. Close lid and grill, flipping once, until tender, 5-7 min per side.
• Meanwhile, add ciabatta slices to the grill. Close lid and grill until ciabatta is crisp and grill marks form, 2-3 min per side.
• Transfer onions and grilled ciabatta to a plate to cool.

• Cut cooled ciabatta into 1/2-inch pieces.
• Add spinach and half the ciabatta croutons to the large bowl with cucumbers. Season with salt and pepper, then toss to combine.
• Separate onion rings. If desired, cut onions into bite-sized pieces.

• Divide salad between plates.
• Top with remaining croutons, onions, turkey and any remaining sauce from the bowl.
• Sprinkle with salad topping mix.

If you've opted to get turkey 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.**