Crispy Buffalo Chicken Caesar Salad
This gluten-free crispy buffalo chicken Caesar salad is a fun twist on a timeless classic. With crispy zesty buffalo chicken and creamy Caesar dressing, this salad is an easy meal for a weeknight dinner or a delicious lunch.
EQUIPMENT NEEDED
- large skillet
- Large mixing bowl
- Small saucepan
Ingredients
- 2 large Chicken breasts about 1 pound cut in half long ways *see pictures above
- 12 oz Romaine (about one large bag of pre-cut romaine)
- 1 Egg
- ½ cup Buffalo sauce
- ½ cup Caesar dressing
- ¼ cup Almond flour
- 2 tablespoons Tapioca flour
- 1 tablespoon Avocado oil
- 1 teaspoon Garlic powder
- ½ teaspoon Onion powder
- ½ teaspoon Dried parsley
- ½ teaspoon Pepper
- ¼ teaspoon Salt
Instructions
- Cut the chicken breast in half long ways making 4 total chicken breasts. *see picture above.
- Add the almond flour, tapioca flour, garlic powder, onion powder, parsley, salt, and black pepper to a large plate and mix it till it's combined.
- Add the avocado oil to a large skillet and heat to medium heat.
- One at a time, place a chicken breast onto the plate with the almond flour mixture and gently coat both sides of the chicken in the almond flour mixture. Use a fork or tongs to make sure both sides are coated.
- Place the chicken in the hot pan and cook for 5-6 minutes a side. Use tongs or a fork to flip the chicken carefully so the coating doesn't fall off. Only flip the chicken once so the coating doesn't start to come off.
- While the chicken is cooking, add the buffalo sauce to a medium-sized saucepan and let the sauce sit over low heat till the chicken is done.
- When the chicken is done cooking, use tongs to carefully pick up one chicken breast at a time, place it in the sauce, and coat both sides with the sauce.
- Optional- cover a cookie sheet in foil and place a cooling rack on top. Add the cooked and sauced chicken on top of the cooling rack and broil in the oven on high for 5 minutes. Be sure to watch it to make sure it doesn't burn. This just helps give the chicken a little more crisp and golden brown color to the sauce.
- Add your lettuce and Caesar dressing to a large mixing bowl and toss to combine.
- Add your mixed lettuce to a plate or bowl then top with the crispy buffalo chicken, extra buffalo sauce, croutons, and fresh parmesan, if you like.
Notes
Substitutions
Chicken- I use boneless skinless chicken breast but you can use boneless skinless chicken thighs.
Caesar dressing- I love using Primal Kitchen's Caesar dressing because it's a dairy-free Caesar dressing but you can use whatever Caesar dressing is your favorite. You can also make your own dressing if you want!
Buffalo sauce- My favorite brand of buffalo sauce is Primal Kitchen buffalo sauce but you can use whatever hot sauce or wing sauce that is your favorite.
Romaine- If you don't have romaine you can use iceberg, spring mix, or whatever kind of lettuce is your favorite.
Almond flour- There isn't a great substitute for almond flour.
Tapioca flour- You can use arrowroot flour or arrowroot starch.
Avocado oil- You can use olive oil or coconut oil.
Tips
If you want to save time, you can use rotisserie chicken and coat it in buffalo sauce instead of making the crispy chicken.
Storing/meal prep
If you have leftover chicken you can store it in an airtight container for up to 4 days.
If you want to meal prep this salad for fast lunches or dinners, I would make the chicken, add your lettuce to a meal prep container, and place the chicken on top of the lettuce. Leave the dressing out and add that to the salad when you are ready to eat, that way the lettuce and crispy texture on the chicken don't get soggy.
Nutrition
Calories: 427kcalCarbohydrates: 12gProtein: 30gFat: 29gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 113mgSodium: 1219mgPotassium: 659mgFiber: 3gSugar: 1gVitamin A: 7503IUVitamin C: 5mgCalcium: 57mgIron: 2mg
*nutrition information is an approximate
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