1 lb chicken breast, cut into little cubes
1 TBS Cajun Seasoning (use less if you don’t want it too spicy)
2-3 TBS favorite hot sauce
2 TBS high heat fat of choice


2 heads romaine, chopped
Chopped tomatoes, cucumber, and sliced red onion and kalamata olives
Crumbled blue or feta cheese (2 oz)


1 head garlic – top trimmed, olive oil drizzled on top, wrapped in foil and roasted at 400 degrees 30-40 minutes.
1/2 cup mayo
2 TBS Apple Cider Vinegar
Salt and pepper
1-2 anchovies (optional)


To make dressing, blend roasted garlic cloves (once cool enough to squeeze out from the skins) with other dressing ingredients until smooth.

Prepare fresh salad ingredients before cooking chicken.

Sprinkle Cajun seasoning over cubed chicken then heat oil in skillet over high heat. Sear chicken 5-7 minutes on two sides until cooked, then add hot sauce and stir to coat chicken then remove from heat.

Wait a minute, then toss the hot, saucy chicken and salad dressing with salad and serve.