Before starting, preheat the oven to 450˚F.Wash and dry all produce.Garlic Guide for Step 4: 1/4 tsp (1/2 tsp) mild, 1/2 tsp (1 tsp) medium and 1 tsp (2 tsp) extra! Heat a large non-stick pan over medium-high heat.Pat chicken dry with paper towels.Season with salt, pepper and BBQ Seasoning, then flip to coat.

When the pan is hot, add 1 tbsp oil, then chicken. (NOTE: Don't overcrowd the pan; cook in 2 batches if needed, using 1 tbsp oil per batch.) Pan-fry until golden-brown, 1-2 min per side.Transfer chicken to a parchment-lined baking sheet. Roast in the top of the oven until chicken is cooked through, 8-10 min.\*\*

Meanwhile, peel, then mince or grate garlic.Cut tomato into 1/2-inch pieces.Drain pickles, reserving pickle brine. Finely chop 2 tbsp (4 tbsp) pickles, then thinly slice remaining.

Add cream cheese, chopped pickles, half the mayo and 1/2 tsp garlic to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, to taste, then stir to combine.

Add mustard, remaining mayo, 1 tbsp (2 tbsp) pickle brine, 1/2 tbsp (1 tbsp) oil and 1/4 tsp (1/2 tsp) sugar to a large bowl. Season with salt and pepper, to taste, then whisk to combine.When chicken is done, add tomatoes, spinach and sliced pickles to the large bowl with vinaigrette. Toss to combine.

Thinly slice chicken.Divide salad between plates. Top with chicken and croutons. Dollop dill pickle cream over chicken.