Sunday, 20 September 2009

Buffalo Chicken Caesar Salad

This salad has classic pub flavours of buffalo chicken and a lemony caesar vinaigrette. My recipe serves two dinner sized salads, but can easily be multiplied. Perfect with a cold beer!
Cook up a couple of extra chicken breasts at the same time, they are handy to have in the fridge for quick sammies, salads, pizzas or pastas.

The Big Buffalo Chicken Caesar Salad

Two pasta bowls or plates
Romaine or baby greens, two nice big piles
One chicken breast, roasted or grilled and cooled, shredded and tossed in your favourite wing sauce - I like Frank's Red Hot.
4 pieces of bacon, sliced into 1" pieces and crisped
Parmesan cheese, grated
Green onion, sliced
Handful of baby cherry tomatoes
Croutons, homemade or store-bought
Dressing, below

Lemony Caesar Dressing

Juice of one lemon
2 garlic cloves, chopped
1 tbsp Worcestershire sauce
couple of dashes hot sauce
1/2 cup extra virgin olive oil
Kosher salt and freshly ground black pepper to taste

Blend lemon juice, garlic, Worcestershire sauce and hot sauce in a blender. Slowly add olive oil with blender running. Season to taste with S&P. Store any leftovers in the fridge.

Pile some greens up in each bowl or plate. Sprinkle with green onions and cherry tomatoes. Add grated Parmesan and then layer on chicken pieces. Drizzle with dressing and scatter on bacon and croutons. Garnish with parsley.

Big Buffalo Chicken Caesar Salad for Souper Sunday!