• Wash and dry produce.

• Trim and slice cucumber into 1/2-inch-thick rounds.

• Place chicken on a microwave-safe plate; season lightly with salt and pepper. Cover with plastic wrap; microwave until warmed through, 90 seconds. Once chicken is cool enough to handle, cut into 1/2-inch pieces.

• Meanwhile, in a large bowl, combine mayonnaise, vinegar, half the mustard, half the garlic powder, and 1 TBSP olive oil (use all the mustard, all the garlic powder, and 2 TBSP olive oil for 4 servings). Season with salt and pepper.

• Add chicken to the bowl with dressing; toss to coat.

• Add mixed greens, cucumber, carrots, and half the croutons to bowl and toss until evenly coated.

• Divide salad between shallow bowls. Top with remaining croutons and serve.