Preheat oven to 350°
Prepare the Cajun Seasoning by blending all spices and seasonings and mixing well.
Prepare the Spicy Cajun Dressing by combining mayo, sour cream, milk, Cajun Seasoning, vinegar, and salt. Whisk until well combined and place in the fridge until ready to dress the salad.
Cook your eggs, if you don’t have them already prepared. Put eggs in a saucepan and cover with water by 1 inch. Cover saucepan and bring to boil. Once water has come to a boil, cook for 7-8 minutes. Remove eggs with tongs or a slotted spoon and place in a bowl of ice-water until completely cool.
Heat cast iron skillet on stove top for 3-4 minutes over medium-high heat. Add bacon to the skillet and cook until crispy. Drain and cool on a paper towel.
Coat the chicken breasts with the Cajun Seasoning. Add the oil to the skillet and sear both sides of the chicken. (If you have enough bacon drippings in the skillet you may not need to add much oil). Place the cast iron skillet in a preheated oven. Bake for 10-20 minutes, depending on the size of the chicken breasts. The chicken should reach 165° using an instant read thermometer. Let rest for 5-10 minutes.
While the chicken is cooking, prep the rest of your salad ingredients. Chop lettuce and other veggies, dice the bacon, crumble the blue cheese, and peel and slice eggs as desired.
When the chicken is cooked and rested, slice into thin pieces on the bias.
In a large bowl or on a large serving platter lay down a bed of the chopped lettuces. Arrange the chicken first and all the other ingredients in sections around the chicken. Be creative and make it look pretty!
Drizzle with the chilled dressing and serve extra on the side!