• Before starting, preheat the oven to 450°F. 
  
• Wash and dry all produce. 
• Heat a large non-stick pan over medium-high.
• While the pan heats, pat chicken dry with paper towels, then season with half the Lemon-Pepper Seasoning and salt.
• When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Pan-fry for 1-2 min per side, until golden.
• Remove from heat, then transfer chicken to an unlined baking sheet.
• Roast in the middle of the oven for 10-12 min, until cooked through.**

• Meanwhile, zest, then juice half the lemon (whole lemon for 4 servings). Cut any remaining lemon into wedges. 
• Peel, then mince or grate garlic.

• Cut or tear ciabatta into 1/2-inch pieces.
• To a large bowl, add ciabatta pieces and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
• Reheat the same pan (from step 1) over medium.
• When the pan is hot, add ciabatta pieces. Cook for 3-4 min, stirring occasionally, until browned on all sides.
• Return croutons to the same large bowl to cool slightly, for 5 min.

• In a small bowl, combine mayo, lemon zest, lemon juice, half the Parmesan, remaining Lemon-Pepper Seasoning and 1/4 tsp (1/2 tsp) garlic. (Like things garlicky? Add more garlic!)

• To the large bowl with croutons, add spinach and half the dressing. Toss to combine.

• Thinly slice chicken.
• Divide salad between plates. Top with chicken.
• Drizzle remaining dressing over top, then sprinkle with remaining Parmesan.
• Squeeze a lemon wedge over top, if you like.

If you've opted to get chicken thighs, cook in the same way the recipe instructs you to cook chicken breasts.