This is a great salad recipe that will serve a family of five on a busy school night with ease. The chicken can be grilled or baked. The George Foreman Grill is a healthy and quick way to cook the chicken. The flavors that come together with the chicken, pear, and vegetables makes this a salad you will want to make again.
5 boneless chicken thighs
Tony Chachere's Original Creole Seasoning
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon paprika
1/8 teaspoon white pepper
5 cooked boneless creole chicken thighs
1 bag of Fresh Express 5-Lettuce Mix
1 red bell pepper
Season each side of the chicken lightly with cinnamon, nutmeg, paprika, and white pepper. Place the chicken in a bowl and add as much creole seasoning as you would like. Mix so that all the chicken is covered with seasoning. Cover the bowl with plastic wrap and place it in a refrigerator to marinate for 1 hour. Cook until done by baking or grilling. Place all the chicken on a cutting board and cut into bite size pieces.
Place the lettuce mix, spinach, and as many cherry tomatoes as you would like into a bowl. Cut up the pear and bell pepper into bite size pieces and add them to the bowl. Add the chicken and toss in as much Italian dressing as you would like. Service and enjoy.