Friday, December 13, 2013

Buffalo Greek Caesar Salad

Kudos to Health-Bent for another easy and delicious salad recipe! I had a cookie exchange party to attend last night, so wanted to whip up a speedy dinner for myself beforehand.

I'm not a huge mayo fan, but have been enjoying PaleOMG's method for making the condiment in an immersion blender. It's an easy method and while I don't want to go spreading the stuff on anything, it's nice to have it to use as a base for dressings.

I stuck to the recipe pretty closely, just throwing some tomatoes into my salad along with the roasted red peppers. I also used lemon garlic olives from Whole Foods, so I'm sure that even though I brushed twice before heading out I probably reeked of garlic at the party! ;)

Buffalo Greek Caesar Salad
adapted from Health-Bent

1 lb. chicken breast or thighs, cut into cubes
2 tbs. coconut oil
3 tbs. hot sauce
1 tsp. cajun seasoning

1/2 cup homemade mayo
2 tbs. apple cider vinegar
6 cloves garlic
salt & pepper

2 chopped heads of romaine
2 diced roasted red peppers
handful of tomatoes, halved
8 oz. thinly sliced mushrooms (can sauté per original recipe, if desired)

To cook chicken, melt coconut oil in a large skillet over medium heat. Add chicken and cook for 10 minutes (or until cooked through) until adding hot sauce and cajun seasoning. Stir and keep pan over low heat until ready to serve.

For dressing, preheat oven to 400. Wrap the garlic cloves in aluminum foil and roast for 10 minutes. Remove from oven and add to a blender along with other dressing ingredients. Process until smooth and taste for seasoning.

To compose salad, put romaine in a large bowl and add toppings. Scatter chicken over the top and pour on dressing.