Cajun Blackened Chicken Salad with Avocado Lime Dressing

Begin by cooking 3 cups of brown rice according to package instructions. This will yield approximately 9 cups of cooked rice. Set aside to cool.

In a small bowl, mix 3 tablespoons of Cajun seasoning with 2 tablespoons of olive oil to form a paste. Rub this mixture evenly over 2 pounds of chicken breasts.

Heat a large cast-iron skillet over medium-high heat. Add 1 tablespoon of olive oil to the pan.

Place the seasoned chicken in the hot skillet and cook for 5-7 minutes on each side until blackened on the outside and cooked through (internal temperature of 165°F). Remove from heat and let rest for 5 minutes before slicing into strips.

While the chicken is cooking, prepare the vegetables: chop 3 heads of romaine lettuce, slice 2 red bell peppers and 1 yellow bell pepper into strips, dice 1 red onion, and slice 2 cucumbers. Halve 2 cups of cherry tomatoes.

Drain and rinse 2 cans of black beans. Set aside.

For the avocado lime dressing: in a food processor, combine 2 ripe avocados, 1/4 cup fresh lime juice, 1 cup Greek yogurt, 3 minced garlic cloves, 1/2 cup chopped cilantro, 1 tablespoon honey, 1 teaspoon salt, and 1/2 teaspoon black pepper. Blend until smooth and creamy.

In a large salad bowl, combine the chopped romaine lettuce, 8 cups of mixed greens, prepared vegetables, 2 cups of corn kernels, and black beans.

Slice the remaining avocado and set aside for garnish.

To serve, place a portion of the cooled brown rice at the bottom of each serving bowl, top with the salad mixture, arrange the sliced blackened chicken on top, drizzle with the avocado lime dressing, and garnish with sliced avocado.