In a large sauté pan, over high heat, add ½ TBSP of olive oil. Coat chicken, liberally, on both sides with seasoning. Add to hot pan, and sear for 3 minutes on each side. While this is cooking, construct the salad. In 4 salad bowls, divide the spinach up evenly. Add the julienned pepper, nuts, and cheese. Check on the chicken, and flip when a crust is created, but releases from pan. Cook for about 3 minutes on other side, and remove when done. Cover with a foil tent, and let rest for 5 minutes. Meanwhile, let’s create the dressing. In small container w/a cover, add all ingredients. Shake vigorously. Remove cover, and drizzle evenly among 4 salads. Slice chicken breasts in strips and lay one sliced breast over each salad. Garnish with grated Parmesan cheese.