• Wash and dry produce. • Dice tomato into 1⁄2-inch pieces. Halve, peel, and thinly slice shallot. Trim and halve cucumber lengthwise; slice crosswise into 1⁄4-inch-thick half-moons. Trim and discard root end from lettuce; chop leaves into bite-size pieces.

• In a medium bowl, whisk together vinegar, mustard, Greek vinaigrette, 1⁄4 tsp Tuscan Heat Spice, 2 TBSP olive oil, and 1 tsp sugar. (For 4 servings, use 1⁄2 tsp Tuscan Heat Spice, 4 TBSP olive oil, and 2 tsp sugar.) Season with salt and pepper. • Add tomato and as much shallot as you like to bowl with dressing; toss to combine. Set aside to marinate.

• Pat chicken dry with paper towels; season all over with remaining Tuscan Heat Spice, salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. • Transfer to a cutting board.

• Dice chicken into 1-inch pieces. • Add chicken, cucumber, and lettuce to bowl with tomato and shallot. Toss to combine. • Divide salad between plates. Drizzle with any remaining dressing from bowl. Top with feta and serve. ***Poultry is fully cooked when internal temperature reaches 165°***