Blackened Chicken Salad with Cajun Vinaigrette

Rinse 1 cup of quinoa under cold water. In a medium saucepan, bring 2 cups of chicken broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and let stand for 5 minutes, then fluff with a fork.

Pat 2.5 pounds of chicken breasts dry with paper towels. Rub 3 tablespoons of Cajun seasoning evenly over all sides of the chicken.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes per side until blackened on the outside and cooked through (internal temperature of 165°F). Transfer to a cutting board and let rest for 5 minutes before slicing.

While the chicken cooks, prepare the vegetables: chop 3 heads of romaine lettuce, halve 2 cups of cherry tomatoes, dice 2 large red bell peppers, slice 2 medium cucumbers, thinly slice 1 medium red onion, and dice 2 large avocados.

Peel and slice 5 hard-boiled eggs. Drain and rinse 2 cans of black beans.

For the Cajun vinaigrette: In a medium bowl, whisk together 1/3 cup mayonnaise, 2 tablespoons Dijon mustard, 1 tablespoon whole grain mustard, 3 tablespoons apple cider vinegar, 1 tablespoon honey, 3 minced garlic cloves, 1 tablespoon olive oil, 1 teaspoon paprika, 1/4 teaspoon cayenne pepper, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper until smooth and well combined.

In a large serving bowl, combine the chopped romaine lettuce, cherry tomatoes, red bell peppers, cucumbers, red onion, black beans, and 2 cups of corn kernels.

Slice the rested chicken against the grain into thin strips.

Add the cooked quinoa to the salad mixture and toss gently to combine.

Arrange the sliced chicken, avocado, and hard-boiled eggs on top of the salad.

Drizzle with the Cajun vinaigrette just before serving, or serve the dressing on the side for individuals to add as desired.