Buffalo Grilled Chicken Caesar Salad

Make the caesar dressing: In a large mixing bowl, whisk together the Eggs (3) yolks, Dijon Mustard (1 Tbsp), Anchovies (2) and Garlic (1 clove). While whisking, slowly drizzle in the Olive Oil (1 cup) until completely emulsified. Whisk in the Lemon Juice (1 Tbsp) and finish with the Parmesan Cheese (1/2 cup). Season with Kosher Salt (1 tsp) and Finely Ground Black Pepper (1/2 tsp).

Make the buffalo sauce: In a small saucepan over medium heat, combine the Hot Sauce (1 cup), Unsalted Butter (1 stick) and Honey (4 Tbsp). Cook until the butter has melted completely.

Make the chicken: In a small mixing bowl, whisk together the Garlic Powder (2 tsp), Onion Powder (2 tsp), Dry Mustard (1 tsp) powder, Chili Powder (1 tsp), Kosher Salt (1 tsp) and Finely Ground Black Pepper (1/2 tsp). Season the Boneless, Skinless Chicken Thighs (2 lb) completely with the mixture. Heat a large skillet over medium heat. Add the Olive Oil (2 Tbsp) and sear the chicken until crisp, then flip and continue cooking. Brush the chicken with the buffalo sauce and cook until the internal temperature reaches 165℉.

Make the breadcrumbs: In a large skillet over medium heat, melt the Unsalted Butter (4 Tbsp). Toast the Garlic (4 cloves) until fragrant then add the Bread (2 cups) and toss to coat completely. Let the bread continue cooking until golden.

Assemble: Toss the Little Gems Lettuce (1 head) with the dressing. Top with the chicken, breadcrumbs, freshly grated Parmesan Cheese (to taste) and Freshly Ground Black Pepper (to taste).