Buffalo Greek Caesar Salad

An oldie, but goodie–revamped with a new pic…Yup, that’s a long ass title..but I said it. There’s no other way…I mean, what are you supposed to do when you love Caesar salad, Greek salad and buffalo chicken? Mix them all together and see what comes out. What came out was deliciousness. We roasted garlic for the Caesar dressing to add some serious flavor and are omitting dairy (parmesan). It may seem like a tedious task, but I highly, highly recommend you try it–even do a few heads, as opposed to a few cloves, because it keeps really well in the fridge and can be added to ANYTHING that calls for garlic. It’s worth the trouble, I promise.1 lb chicken, chopped in ½” cubes2 T FOC (fat of choice)3 T hot sauce1 t cajun seasoning (no salt added)–if you can’t find it or don’t have it, just use hot sauceHeat FOC and add diced chicken. Sear on high heat before flipping to facilitate the browning action. When the chicken is cooked through (10-15 minutes total, 5-7.5 per side) add hot sauce and cajun seasoning directly to pan…stir in and keep on low heat until ready to serve.½ C mayo2 T white wine or apple cider vinegar6 cloves roasted garlic or 1 teaspoon granulated garlicS & lots of PMake mayo per directions. I’m intrigued by PaleOMG’s blender bottle method–haven’t tried it, but will be soon. Peel the garlic cloves and place in a piece of  foil, drizzle with olive oil and crumple the foil into a pouch shape. Roast the garlic in a 400°F oven until golden brown (about 10 minutes). Don’t burn it! Add all the ingredients to food processor and blend until smooth. Parmesan would be a welcome addition here, if you wish. We didn’t use it and know it’ll be delicious either way.2 heads romaine, choppedroasted red peppers, dicedkalamata olivesfeta or Parmesan cheese, optionalanchovies, if you like ‘em8 ounces mushrooms, sliced thinS&PClean and remove gills from mushrooms. Slice thin. Saute the shrooms in your FOC, until softened. If you want, remove the chicken from the pan and use it to saute the ‘shrooms.Serve romaine topped with sauteed mushrooms, diced red pepper, olives, buffalo chicken and garlic dressing.