Buffalo Chicken Caesar Salad is a spicy twist on a classic Caesar salad. Crisp romaine lettuce is tossed with homemade Caesar dressing and topped with saucy buffalo chicken. A favorite for lunch and hearty enough for dinner.
I love a satisfying entrée salad and this Buffalo Chicken Caesar fits the bill perfectly. A wonderful mash-up of two things that are equally tasty on their own.
Caesar salad is all about the dressing - a perfectly creamy one thick enough to coat the lettuce without being too heavy. And it must have a nice punch of lemon. The acidity is crucial in balancing the richness.
And let's not forget the buffalo chicken. It's tender and juicy and tossed in a spicy, slightly sweet, sauce.
Dinner is as simple as pairing this salad with a slice or two of Ciabatta garlic bread.
If you love Caesar salads as much as I do, be sure to try Blackened Salmon Caesar Salad or Warm Brussels Sprouts Caesar Salad.
Ingredients
Buffalo chicken
- Buffalo wing sauce - Any bottled variety works. Use your favorite - as mild or as spicy as you like.
Caesar dressing
- No raw eggs - Mayonnaise provides the creamy base.
- Anchovy paste - Anchovies are completely optional. I love using anchovy paste because it provides the same salty and briny flavor while incorporating completely smoothly.
- Mustard - Deli-style mustard is my go-to, but Dijon is traditional and is a great option.
Step-by-step instructions
- Clean romaine lettuce. Keep it chilled until you are ready to assemble the salad.
- Make the dressing. Add the ingredients to the bowl of a food processor and blend until combined. A mason jar also works great. Just add the ingredients and shake well.
- Cook the chicken. Brown the chicken breasts on both sides and transfer to the oven to finish cooking. You can also grill the chicken. Use a thermometer to make sure the internal temperature reaches 165 degrees.
- Mix up the buffalo sauce. Add the sauce, butter, and brown sugar to a small saucepan and heat until the butter is melted and the sauce is warm.
- Toss the chicken in the sauce and then slice.
- Toss the lettuce and croutons with the dressing in a large mixing bowl. Transfer to serving plates and top with the chicken.
- Garnish with extra Parmesan cheese and blue cheese crumbles, if desired.
Equipment
Salad spinner | Mixing bowls | Measuring cups and spoons | Juicer | Skillet | Instant-read thermometer | Butter warmer (small saucepan) | Mini food processor
More buffalo-spiced recipes to try
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Buffalo Chicken Caesar Salad
Ingredients
Caesar dressing
- ½ cup mayonnaise
- 1 teaspoon deli-style mustard (or Dijon)
- 1 teaspoon anchovy paste (optional)
- 1 teaspoon Worcestershire sauce
- ½ teaspoon minced garlic
- 1 tablespoon fresh lemon juice
- 3 tablespoons shredded Parmesan cheese
- salt and black pepper (to taste)
Chicken
- 2 boneless, skinless chicken breasts
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ tablespoon unsalted butter
Buffalo sauce
- ¼ cup buffalo wing sauce ((store-bought))
- 2 tablespoons light or dark brown sugar
- 1 tablespoon unsalted butter
Caesar salad
- 6 cups chopped romaine lettuce (washed and spun dry)
- ½ cup croutons
- ¼ cup Blue cheese (crumbled)
- shredded Parmesan cheese (for garnish)
Instructions
- Add the dressing ingredients to the bowl of a mini food processor. Blend until well combined. Alternatively, add the ingredients to a mason jar and shake well. Set aside.
- Preheat the oven to 375 degrees.
- Preheat an oven-safe skillet over medium heat. Season both sides of the chicken with salt and pepper.
- Add ½ tablespoon butter to the skillet. Add the chicken and cook for 3-4 minutes until golden brown. Flip and cook another 1-2 minutes. Transfer the skillet to the oven and cook for 10-15 minutes or until the internal temperature reaches 165 degrees. The amount of time will depend on the thickness of the chicken. Let the chicken rest for 5 minutes.
- While the chicken cooks, add the buffalo sauce, brown sugar, and butter to a small saucepan. Heat over low heat until the butter melts and the sauce is heated through.
- Toss the chicken in the sauce and then slice.
- Add the romaine lettuce and croutons to a large bowl. Add ½ cup of the Caesar dressing and toss to coat. Add more dressing as needed or serve the extra on the side. Transfer the salad to two plates or bowls.
- Top each salad with one sliced chicken breast. Garnish with Parmesan cheese and blue cheese. Serve immediately.
EQUIPMENT
Notes
Nutrition
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.
This post was originally published in August 2020 and has been updated.
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