• Pat chicken* dry; season all over with Bold and Savory Steak Spice, salt, and pepper. • Drizzle oil in a hot large pan. Add chicken; cook until browned and cooked through, 5-7 minutes per side. TIP: Lower heat if chicken begins to brown too quickly. • Transfer chicken to a cutting board to rest.

• While chicken cooks, wash and dry produce. • Halve, core, and thinly slice pear.

• In a large bowl, toss spinach with dressing until evenly coated. Taste and season with salt and pepper if desired.

• Add pear, cranberries, pecans, croutons, and cheese to bowl with spinach; toss to combine. TIP: Add a drizzle of olive oil if salad seems dry. • Slice chicken crosswise. • Divide salad between bowls; top salad with chicken and serve. Chicken is fully cooked when internal temperature reaches 165°.