Season the chicken with the Creole seasoning. Brush with butter and either grill or broil until cooked through and crusty. Let cool, then chop into medium dice.
To make the dressing, combine all the ingredients except the oil in a bowl. Add a tablespoon of water. Add the oil a little at a time, whisking constantly, to make a creamy-looking sauce.
The greens are best torn, not chopped. However, you want pieces about the size of a quarter, which might take longer than you want to give the project. Either way, cut the green up right before serving.
In a bowl, combine all the salad ingredients except the greens, and toss with 3/4 of the dressing. Now add the greens and toss gently until all the leaves are coated. Add more dressing if necessary.