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Cook quinoa with broth or water according to package instructions, strain and allow to cool. While quinoa is cooling, make vinaigrette by placing all ingredients into a mason jar and shaking or whisking until emulsified.
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Prepare lettuce, vegetables, avocado and nuts. Place on platter.
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Shred rotisserie or leftover roasted chicken.
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Place pan on medium heat. Reheat chicken until warm.
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Sprinkle with cajun spice mix to your liking. Stir.
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Toss cooled quinoa into greens. Add chicken and toss again.
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Dress salad and toss, sprinkle with sea salt and freshly ground pepper to taste. Serve