Chicken, Chickpea & Spinach Salad

• Meanwhile, wash and dry produce. • Quarter lemon. Halve tomatoes lengthwise. • In a small bowl, whisk together mayonnaise, half the mustard, half the hot sauce, 1 tsp soy sauce (we sent more), ½ tsp garlic powder, and juice from two lemon wedges. (For 4, use all the mustard, all the hot sauce, 2 tsp soy sauce, 1 tsp garlic powder, and juice from whole lemon.) (TIP: If dressing seems too thick, add water ½ tsp at a time until mixture reaches a drizzling consistency.) Season generously with pepper.

Rinse shrimp under cold water. Pat shrimp or chicken dry with paper towels; season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Cook shrimp or chicken, stirring occasionally, until cooked through, 3-4 minutes for shrimp or 4-6 minutes for chicken.

• Cut baguette into ½-inch cubes. TIP: Slice baguette lengthwise, like you’re making a sandwich, then cut each half into ½-inch strips to make cubing extra easy. • In a medium bowl, toss bread with remaining garlic powder, 2 TBSP olive oil (4 TBSP for 4 servings), salt, and pepper until evenly coated. • Once chickpeas have roasted 13 minutes, remove sheet from oven. Carefully push chickpeas to one side of sheet. Spread bread out on empty side. (For 4, leave chickpeas roasting. Use a second sheet for bread; toast on middle rack.) • Return to top rack until croutons are golden brown and crisp, 5-7 minutes.