Rinse quinoa under cold water. In a medium saucepan, bring 2 cups of water to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork and let cool.

Season chicken breasts with salt, pepper, and paprika. Heat a skillet over medium-high heat and cook chicken for 6-7 minutes on each side until golden and cooked through. Let rest before slicing.

In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until well combined.

In a large bowl, combine quinoa, sliced chicken, apple slices, cranberries, walnuts, and mixed greens. Drizzle with vinaigrette and toss well to coat.

Divide the salad into bowls and serve immediately, or refrigerate for later.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the vinaigrette separate until serving to maintain freshness.