A few hours before dinner I though I was going to make this classic Grilled Chicken Caesar Salad. I considered using the quasi-sous vide method, but after re-reading that post I simply broiled the chicken in my oven until browned (and the internal temperature reached 165-degrees). But at the last-minute I had a craving for something spicy, so I slathered the chicken breasts in buffalo sauce. The result was good, but the regular Caesar Salad faded in the face of the extreme boldness of the buffalo sauce. Next time I will add 1/4-cup of the buffalo sauce to the salad dressing. My stomach gives this recipe a solid 4-stars; but my head must override and give 3-1/2 stars. Delicious, but there is room for improvement; not well-balanced.
- The Parmesan cheese is somewhat wasted here, because it is so overpowered by the buffalo sauce. I’d recommend saving the $2 and omitting it. In my case, though, I gave my older, finicky son just plain Chicken Caesar Salad. For him the Parmesan was critical.
- In the past, I have tried grilling my buffalo chicken, and I see on the internet that some people like the combination. But I personally find the two flavors, the smokiness from the grill and spiciness of the sauce; do not compliment each other. This is why I opted for broiling the chicken.
- My boneless, skinless chicken breast were on a super sale; only $1/lb. The recipe would have cost $9 had I paid the regular sale price of $2/lb.
Rating: 3-1/2 stars.
How much work? Medium.
How big of a mess? Medium.
Start time 4:30 PM. Ready at 6:00 PM.
Buffalo Chicken Breasts:
4-lbs boneless, skinless chicken breasts
3 tablespoons butter
1/2 cup Frank’s Louisiana Hot Sauce
1 tablespoon Tabasco
1 teaspoon dark brown sugar
2 teaspoon cider vinegar
2 teaspoon Worcester sauce
1/8 teaspoon cayenne pepper
- Set an oven rack to high position in your oven and pre-heat the broiler on high. Trim any excess fat away from chicken breasts. Set a wire rack over a foil-lined, rimmed baking sheet.
- With 5 minutes remaining until chicken is ready to serve, begin to make the sauce. Melt the butter in 12” regular (i.e. not non-stick) skillet over a medium low burner, whisk in the Frank’s sauce, Tabasco, brown sugar, Worcester, cayenne and cider vinegar. Mix well and allow to cook for 2 minutes.
- Reserve 1/4 cup of sauce incorporate into dressing, and to ensure that your chicken isn’t too spicy.
- Flip your chicken after first side has browned. Remove the chicken from the broiler when the internal temperature has reached 160-to-165-degrees.
- Loosely tent with aluminum foil until ready to serve.
1 large clove garlic
3 tablespoons Lemon juice
1/2 teaspoon Worcestershire sauce
6 anchovy fillets
2 large egg yolks
5 tablespoons canola oil
5 teaspoons extra virgin olive oil
2 ounces finely grated Parmesan cheese (about 1 cup)
1/2 teaspoon pepper
2-1/2 romaine hearts
- Rip the romaine into 3/4″ pieces; then rinse and dry in a salad spinner.
- Peel garlic cloves. Press directly into a large bowl, and add lemon juice and allow to stand for 10 minutes.
- Meanwhile, minced the anchovies and use a fork to mash to form a paste. Grate the Parmesan cheese and set aside.
- Add Worcestershire sauce, minced anchovies, and 2 egg yolks into garlic/lemon juice mixture. Whisk until it is combined.
- While whisking constantly, slowly pour the canola oil and olive oil into the bowl. Whisk until the dressing has become fully emulsified. Finally, whisk in 1/2-cup grated Parmesan cheese and 1/2 teaspoon pepper.
- Add romaine lettuce to bowl and toss until the dressing is evenly coating the lettuce. Add croutons and gently mix gently.
- Slice the chicken crosswise into 1/2″-thick slices, put sliced breast into skillet containing the Buffalo sauce. Move and flip to cover in sauce.
- Serve salad immediately on individual plates or bowls, then add one chicken breast on top of each salad.
- Pass the remaining Parmesan cheese separately.