Creole Autumn Salad

• 6 boneless skinless chicken breasts
• 2 tablespoons creole seasoning
• 3 tablespoons vegetable oil, divided
• 2 large sweet potatoes
• 2 12 cups apples, sliced (use red ones like Gala or Braeburn)
• 1 cup celery, diagonally sliced
• 1 (14 1/2 ounce) can diced tomatoes, undrained (Hunts, use the one with sweet onions)
• 14 cup sherry wine or 14 cup balsamic vinegar
• 2 tablespoons honey mustard (Gulden's)
• 12 teaspoon salt
• 6 cups red leaf lettuce, torn
• 6 tablespoons pecans, chopped

1. Preheat oven to 350 degrees F. Sprinkle chicken breasts on both sides with Creole seasoning.
2. Heat 2 tablespoons of the oil in large skillet over medium-high heat until hot.
3. Place chicken in single layer in skillet.
4. Cook 3 to 5 minutes on each side or until browned.
5. Place chicken in baking dish, cover and bake 15 to 20 minutes or until done.
6. Set skillet aside.
7. While the chicken bakes, pierce potatoes several times with a fork.
8. Cook in microwave on HIGH 4 to 5 minutes or until just tender.
9. Cool slightly; peel and dice.
10. Place the remaining oil, potatoes, apple, celery and undrained tomatoes in skillet used for chicken.
11. Place over medium heat and cook 3 to 4 minutes or until celery is crisp-tender.
12. Remove from heat; stir in vinegar, mustard and salt.
13. Cut each chicken breast into thin slices.
14. For each serving, top 1 cup lettuce with about 1 cup apple-sweet potato mixture, 1 sliced chicken breast and 1 tablespoon pecans.

chicken breasts, creole seasoning, vegetable oil, sweet potatoes, apples, celery, tomatoes, sherry wine, honey, salt, red leaf lettuce, pecans

Taken from www.food.com/recipe/creole-autumn-salad-466057 (may not work)