• Before starting, preheat the oven to 425˚F.
• Wash and dry all produce.
• To a small bowl, add half the mustard, half the Smoked Paprika-Garlic Blend (use all for 4 servings) and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then stir to combine.

• Pat chicken dry with paper towels. Season with salt and pepper.
• Heat a large non-stick pan over medium-high.
• When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed.)
• Cook for 8-10 min, turning occasionally, until golden and cooked through.**

• Meanwhile, core, then cut apple into 1/4-inch slices.
• Using a rolling pin or a heavy-bottomed pan, gently crush crispy shallots in their package until broken into fine crumbs.

• To a large bowl, add vinegar, remaining mustard, 1/2 tsp (1 tsp) sugar and 1 1/2 tbsp (3 tbsp) oil. Season with salt and pepper, then whisk to combine.

• To the bowl with dressing (from step 4), add apples and spring mix, then toss to coat.
• Divide salad and chicken between plates.
• Sprinkle feta and crispy shallot crumbs over salad, then sprinkle salad topping mix over everything. 

If you've opted to get diced chicken, heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook for 8-10 min, turning occasionally, until golden and cooked through.** Disregard the instructions to finsh chicken in the oven.

Disregard the instructions to slice chicken.