Buffalo Chicken Caesar Salad
I especially love that I can throw all the dressing ingredients in my blender!!!
Looks complicated but super easy!!
The dressing keeps well in the fridge for at least a week.
2boneless, skinless chicken breasts
1 colive oil
1 Tbspred wine vinegar
1 Tbsplemon juice
2anchovy fillets or 1 tsp paste
1 tspdry mustard powder
1 Tbspparsley, optional
1/2 tspworcestershire sauce
1 dash(es)tabasco sauce
1romaine lettuce head, washed and torn into bite size pieces
·bacon bits,,,home made please
1 pkgsliced fresh mushrooms optional
How to Make Buffalo Chicken Caesar Salad
- Cook chicken breasts in oven at 350 till done.....cool and slice lengthwise. set aside.
(In the Summer cook the chicken on the BBQ for a different flavor and toss in dressing as below)
Mix Chicken sauce:
1/4 cup Hot Sauce (I use Frank's Red Hot)
1 Tbsp vegetable oil...I use olive
1 Tsp butter
1 Tsp apple cider vinegar
1/4 tsp garlic powder
1 tbsp or more of ketchup (1 tbsp for hot ,3 tbsps for mild and leave ketchup out for inferno)
Mix sauce ingredients and warm to simmer over low heat. Toss chicken pieces until well coated.. This can be done last just before assembling the salad.
- Caesar salad Dressing:
In a blender process 1/4 cup of the olive oil with eggs until creamy. Set the 3/4 cup of oil aside.Add remaining ingredients and blend together. Slowly add the 3/4 cup of oil while still blending. Blend till thick and creamy.
Now get ready to serve!!!
Toss the lettuce with the dressing (using more or less as you like to taste reserving some for topping), croutons, bacon bits and mushrooms. Divide the lettuce between 4 plates and top with chicken pieces.Drizzle remaining dressing over chicken and serve. This is so delicious!!