Ingredients
1/4 c. + 1 tbsp. extra-virgin olive oil
1 lb. boneless skinless chicken breasts
kosher salt
Freshly ground black pepper
1/4 c. + 2 tsp. buffalo sauce (such as Frank’s)
2 cloves garlic, minced
Juice of 1 lemon
2 pasteurized egg yolks
1 tsp. Dijon mustard
1/4 c. grated Parmesan, plus more for garnish
1 large head romaine, chopped
Croutons, for topping
Preparation
Step 1In a large skillet over medium-high heat, heat oil. Add chicken and cook until no longer pink, about 6 minutes per side. Season with salt and pepper. Step 2Pour over buffalo sauce and stir until coated. Slice. Step 3Make dressing: In a small bowl, combine garlic, 1/2 tsp. salt, lemon juice, egg yolks, mustard, and 1 tsp. buffalo sauce. Stir in Parmesan. Step 4In a large salad bowl, toss romaine with dressing and buffalo chicken. Top with croutons and sprinkle with Parm.
