Say hello to the best summer meal ever.
This is hands-down the most satisfying summer dish — bright, smoky, and full of flavor.
How was your weekend? Mine was a blur of too much chocolate frosting, cheeseburgers, and general celebration. I even got to skip unloading the dishwasher, which was legitimately my favorite request fulfilled.
It felt like the first real hint of summer: hot, sunny, and full of plans for flowers and herbs (that I will probably kill). I painted my nails coral with rose-gold glitter, wore mirrored hot-pink sunglasses, and spent too much time outdoors sneezing from all the pollen. Still — everything felt good.
So, let’s talk about salad. Well, not the boring kind — this one is worth the hype.
We’re obsessed with grilled romaine here. Charring lettuce might sound strange, but it transforms texture and flavor: slightly smoky, still crisp, and incredibly satisfying. The keys are a screaming-hot grill, romaine halves with a flat side, a light drizzle of oil, generous seasoning, and a very short time over direct heat. Do all of those and you’ll be rewarded.
The only upgrade to a grilled Caesar that made sense to me was adding buffalo chicken — grilled, saucy, and bold. I especially like using boneless, skinless chicken thighs for their flavor and juiciness. They’re my go-to for meal prep and weeknight dinners because they hold up and deliver big taste.
The dressing is a parmesan Greek yogurt Caesar I first made a while back. It’s creamy, tangy, and versatile — great on this salad and also excellent as a dip for raw vegetables.
Finish the salad with large shavings of Parmigiano-Reggiano and big, garlicky grilled croutons made from baguette slices. Chop the bread into croutons or serve whole on the side — either way they soak up the dressing and buffalo sauce perfectly. This is a share-with-friends kind of salad, although you might not want to.
Grilled Buffalo Chicken Caesar Salad
Leave a Review »
Ingredients
- 1 pound boneless, skinless chicken thighs
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3/4 cup buffalo wing sauce
- 3 tablespoons unsalted butter
- 4 stalks romaine lettuce, cut in half
- 1/2 cup olive oil
- 1 baguette, sliced into rounds (8–10 slices)
- 2 garlic cloves
- 2 ounces Parmigiano-Reggiano, shaved for topping
Homemade Greek Yogurt Caesar Dressing
- 4 garlic cloves, minced
- 3 tablespoons Greek yogurt
- 2 tablespoons parmesan cheese
- 1 tablespoon Dijon mustard
- 2 teaspoons red wine vinegar
- 4 anchovies, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 lemon, juiced
- 1/2 cup olive oil
Instructions
-
Preheat your grill to high.
-
In a small bowl, mix smoked paprika, garlic powder, onion powder, salt, and pepper. Rub the spice mix evenly over the chicken thighs. Place the chicken on the grill — ideally on one side so you can use the other for the romaine and bread — and cook until done, about 8 to 10 minutes, flipping once or twice.
-
While the chicken cooks, combine the buffalo wing sauce and butter in a small saucepan over low heat and whisk until the butter melts. When the chicken is nearly finished, brush the sauce over each thigh. After removing the chicken from the grill, brush again and let it rest for about 5 minutes, then slice or shred.
-
Prepare the romaine and bread while the chicken cooks. Drizzle the cut side of each romaine half with about 1 tablespoon of olive oil and season with salt and pepper. Rub baguette slices with garlic cloves, then drizzle with remaining olive oil. Grill the bread first for 1 to 2 minutes per side until golden with grill marks. Place romaine cut side down on the grill and char for 1 to 2 minutes, then flip for an additional minute.
-
To serve, place one or two romaine halves on a plate, drizzle with dressing, top with buffalo chicken, and add more dressing if desired. Finish with shaved Parmigiano-Reggiano and the grilled bread as croutons or on the side. Optional additions: extra wing sauce, crumbled blue cheese, scallions, or chives. Enjoy.
Homemade Greek Yogurt Caesar Dressing
-
Add garlic, Greek yogurt, parmesan, Dijon mustard, red wine vinegar, anchovies, lemon juice, salt, and pepper to a food processor and blend until smooth. With the processor running, slowly stream in the olive oil until the dressing is creamy and emulsified.
Did you make this recipe?
Share your photo and tag #howsweeteats. I appreciate you so much!
P.S. Yes — bacon is an excellent addition. Duh.