Buffalo Chicken Caesar Salad

5 from 1 vote

This Buffalo Chicken Caesar Salad is a spicy and flavorful twist on the classic recipe. It's made with crispy romaine lettuce, homemade Caesar dressing, crunchy croutons, and grilled or pan-seared buffalo chicken breast for the best Caesar salad you'll ever taste.

Course Main Course, Salad

Cuisine American

Prep Time 20

Cook Time 10

Marinate Time 30

Total Time 1

Servings servings

Calories 563kcal

Author Ashley Petrie, RDN, LDN

Equipment

Cast iron skillet or grill
Meat mallet
Meat thermometer

Ingredients

For the Buffalo Chicken

4 tablespoons unsalted butter cut into ½-inch cubes
½ cup hot sauce such as Frank's RedHot Sauce
2 tablespoons white vinegar
1 teaspoon garlic powder
1 pound boneless, skinless chicken breast
1 tablespoon butter or olive oil optional, if pan-searing

For the Caesar Salad

1 large head (about 5-6 cups chopped) romaine lettuce
½ cup Caesar dressing
1 cup croutons
½ cup parmesan cheese shaved or grated

Instructions

Marinate the Chicken

Cube the butter and place it in a large, microwave-safe mixing bowl. Heat the butter on HIGH for 30 seconds. Stir, then heat for an additional 30 seconds. Whisk the butter until fully melted. Add the hot sauce, vinegar, and garlic powder to the melted butter and whisk until smooth. Set aside.
Cut the chicken breast into 4 equal-sized pieces, trimming and discarding any excess fat. Lay a piece of plastic wrap over the chicken breasts and pound them into an even, ½-inch thickness.
Place the prepared chicken breasts in the bowl of buffalo sauce marinade. Marinate the chicken breast for at least 30 minutes, or for up to 2 days in the refrigerator. The butter will solidity in the marinated - that's okay. It will melt when the chicken is cooked.

Grilling Instructions

Preheat the grill to 450°F for 15 minutes. Place the marinated chicken breasts on the grill over high, direct heat. Grill for 4-5 minutes per side or until a meat thermometer inserted into the chicken breast reads 165°F. Transfer the chicken breasts to a plate and allow them to rest for 10 minutes before slicing.

Stovetop Instructions

Heat a small amount of olive oil or butter in a skillet over medium heat. Lay the chicken breasts flat in the skillet, making sure not to overcrowd them. Sear for 4-5 minutes per side or until a meat thermometer reads 165°F. If the sauce begins burning in the skillet, add a small amount of water. Transfer the chicken breasts to a plate and allow them to rest for 10 minutes before slicing.

Salad Assembly

Chop the romaine lettuce and place it in a large colander. Rinse the lettuce thoroughly under cold, running water to get rid of any dirt and other debris. Dry the lettuce using a salad spinner, a clean tea towel, or paper towels.
In a large mixing bowl, toss the chopped lettuce with Caesar dressing until well-coated. Top with croutons, parmesan cheese, and cooked buffalo chicken. Serve immediately.

Notes

Storage: Store leftover dressed salad in an airtight container in the refrigerator for up to 24 hours. If you think there will be leftovers, it's best to store all of the ingredients separately so the lettuce doesn't get too soggy to be enjoyable.
Make Ahead: The chicken can be marinated 2 days in advance, the Caesar dressing can be prepared a week in advance, and the croutons can be made 2 weeks in advance.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.