Tortilla-Crusted Buffalo Chicken Caesar Salad

A delightful fusion of buffalo chicken and Caesar salad, featuring crispy tortilla-crusted chicken drizzled with homemade buffalo sauce, served over a bed of romaine lettuce with garlicky Caesar dressing.

By @foodiefromvt

Original recipe source

Tortilla-Crusted Buffalo Chicken Caesar Salad

Cook time: 25 minutes

Servings: 4

Ingredients

  • 1 sheet parchment paper
  • 0 oil spray for spraying wire rack
  • 5 cups tortilla chips salted
  • 1 tsp garlic powder
  • 0.5 tsp paprika
  • 1 lb chicken breast halved lengthwise and pounded thin
  • 0 salt
  • 0 black pepper
  • 0.5 cup flour
  • 1 egg lightly beaten
  • 0 oil spray if needed to grease rack
  • 0.5 cup Greek yogurt
  • 0.5 cup mayonnaise
  • 2 cloves garlic grated
  • 2 tsp Dijon mustard
  • 1 tsp anchovy paste
  • 1 tsp Worcestershire sauce
  • 2 tbsp lemon juice
  • 1 tsp lemon zest
  • 0.5 cup Parmesan cheese
  • 0.5 tsp black pepper
  • 4 tbsp butter
  • 0.67 cup hot sauce
  • 2 tbsp honey
  • 1 romaine lettuce large, chopped
  • 1 cup breadcrumbs roughly crushed
  • 1 cup Parmesan cheese
  • 0.67 cup Caesar dressing
  • 0 black pepper freshly grated

Instructions

  1. Line a large baking sheet with parchment paper or a wire rack sprayed with oil and set aside.
  2. In a food processor, pulse the tortilla chips, garlic powder, and paprika until roughly ground.
  3. Season the chicken with salt and pepper. Coat each piece in flour, shaking off excess, then dip in the beaten egg. Let excess drip off.
  4. Coat the chicken in the tortilla chip mixture on both sides, pressing down to secure. Place the chicken on the prepared baking sheet.
  5. Preheat oven to 400°F. Bake the chicken for 10 minutes, flip, then bake an additional 6-8 minutes until cooked through. Broil for 2-3 minutes until the outside is crisp. Let cool for 5 minutes.
  6. Meanwhile, make the Caesar dressing by whisking together Greek yogurt, mayo, grated garlic, Dijon mustard, anchovy paste, Worcestershire, lemon juice, lemon zest, Parmesan cheese, and black pepper. Set aside.
  7. Make the Buffalo sauce by melting butter in a saucepan over low heat. Stir in hot sauce and honey until well combined. Drench the baked chicken cutlets in the sauce.
  8. Assemble the salad by combining chopped romaine lettuce, breadcrumbs, and grated Parmesan cheese. Toss with Caesar dressing.
  9. Top the salad with the buffalo chicken cutlets. Serve immediately with a fresh grind of black pepper.
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