Wash and dry produce.

Quarter potatoes (peel if you prefer). Finely chop chives. Trim and dice cucumber into ½-inch pieces. Dice tomato into ½-inch pieces.

In a medium microwave-safe bowl, season potatoes with salt and pepper. Add garlic herb butter and cover with plastic wrap; microwave until tender and steaming, 6-7 minutes.

Meanwhile, pat chicken* dry with paper towels and season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 5-7 minutes per side. Turn off heat; transfer to a plate and cover with foil. Wipe out pan.

Heat another drizzle of oil in same pan. Add cream sauce base, Parmesan, and chives; cook, stirring, until smooth and slightly thickened, 1-2 minutes.

In a second medium bowl, combine mixed greens, cucumber, tomato, and dressing; toss to combine.

Divide chicken, potatoes, and salad between plates. Spoon sauce over chicken and potatoes and serve.