• Cut ciabatta into 1/2-inch pieces.
• Add 1 tbsp (2 tbsp) oil and ciabatta to an unlined baking sheet. Season with salt and pepper and toss to coat.
• Toast in the top of the oven until lightly golden, 5-6 min. (TIP: Keep an eye on your ciabatta so it doesn't burn!)

• Pat chicken dry with paper towels, then season with salt and pepper.
• Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Sear until chicken is golden-brown, 1-2 min per side.
• Transfer to another unlined baking sheet. Bake in the middle of the oven until chicken is cooked through, 10-12 min.**
• Carefully wipe the pan clean.

• Meanwhile, cut a piece off the top and bottom ends of orange. Place a flat end on a cutting board, cut the peel away from the flesh from top to bottom, turning orange as you go.
• When peeled completely, slip a paring knife along each side of the white lines (membranes) of the orange to release the segments.
• Squeeze juice from the remaining orange pieces into a large bowl. 

• Peel, then thinly slice shallot.
• Whisk together strawberry jam, shallots, vinegar and 1 tbsp (2 tbsp) oil in the large bowl with orange juice.
• Season with salt and pepper.

• Reheat the pan (from step 2) over medium.
• When hot, add sunflower seeds to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!)
• Transfer seeds to a plate. Set aside.

• Add spring mix, orange segments, croutons and half the feta to the large bowl with dressing. Toss to combine.
• Slice chicken.
• Divide salad between plates. Top with sliced chicken.
• Sprinkle seeds and remaining feta over top.

If you've opted for double chicken, cook it in the same way the recipe instructs you to cook the regular portion of chicken. Work in batches, if necessary.