• Pat chicken* dry with paper towels; season all over with herbes de Provence, salt, and pepper. • Drizzle oil in a hot large pan. Add chicken; cook until browned and cooked through, 3-5 minutes per side. TIP: If chicken is browning too quickly, reduce heat and cover with lid.

• While chicken cooks, wash and dry produce. • Zest and quarter lemon. Zest orange; cut off top and bottom. Set upright on one cut side and remove peel with curved downward cuts, exposing the flesh and removing any remaining white pith. Discard peel. Quarter orange and slice into quarter-moons.

• In a large bowl, whisk together honey Dijon dressing, lemon zest, orange zest, a drizzle of olive oil, a squeeze of lemon (big squeeze for 4), salt, and pepper. (Save remaining lemon for another use.) • Halve and toast ciabatta. Spread with as much garlic herb butter as you like; halve each piece of ciabatta on a diagonal.

• To bowl with citrusy Dijon dressing, add mixed greens, pecans, croutons, cheese, and orange pieces; toss until evenly combined. TIP: If you have extra time, toast your pecans first! • Slice chicken crosswise and place on top of salad. Serve with garlic bread on the side. Chicken is fully cooked when internal temperature reaches 165°.