• Wash and dry produce. Quarter lemon. Trim and discard root end from lettuce; halve lengthwise and thinly slice crosswise. Pat chicken dry with paper towels and thinly slice crosswise.

• In a small bowl, combine dressing, mayonnaise, half the garlic powder, juice from one lemon wedge, salt, and pepper (use two wedges and all the garlic powder for 4). • Pile lettuce in center of cutting board. Top with chicken and roughly chop together.

Top salad mixture evenly with dressing and cheese. Chop again into smaller pieces, mixing everything together, until fully coated. TIP: Use the side of your knife like a spatula to fold mixture over itself as you chop.

• Halve and toast baguettes until golden. • Fill baguettes with as much chopped salad as you like. TIP: Reserve any remaining salad for another use, or serve on the side. • Divide sandwiches between plates. Serve with tortilla chips and grapes on the side.