• Wash and dry produce. • Slice mozzarella into rounds. • Slice tomato into rounds; season with salt and pepper.

• Pat chicken* dry; slice crosswise. Place in a large bowl and season with salt and pepper. Add half the creamy balsamic dressing (all for 4) and turn to coat. • Drizzle oil in a hot large pan. Add chicken; cook until browned and cooked through, 5-7 minutes per side. • In the last minute of cooking, carefully top chicken with sliced mozzarella; cover pan until cheese melts. TIP: While chicken cooks, move on to the next step!

• In a second large bowl, toss arugula with half the balsamic glaze, a large drizzle of olive oil, salt, and pepper. • Halve and toast ciabattas.

• Spread cut sides of ciabatta halves with as much mayonnaise as you like. Place chicken on bottom ciabatta halves; top with tomato and drizzle with as much remaining balsamic glaze as you like. Close sandwiches. • Gently crush croutons in bag. • Top salad with croutons and walnuts; serve alongside sandwiches. Chicken is fully cooked when internal temperature reaches 165°.