Buffalo Chicken Caesar Salad

4 servings


10 minutes

active time

20 minutes

total time


4 chicken breasts (slice into tenders)

1/2 cup hot sauce of choice

3 cups cornflakes (blended)

2 eggs

1 tbsp milk

Salt and pepper (to taste)

1 cup hummus

1/4 cup cappers (with some of the juice)

2 garlic cloves

1 tsp anchovy paste

1 tsp dijon mustard

1/2 tsp maple syrup

1 tsp worcestershire

1/2 lemon (juiced)

2 tbsp water (to thin)

1 tbsp nutritional yeast

1/2 tsp salt

1/2 tsp pepper

Pinch chilli flakes

Romaine (chopped)

Croutons (optional)


Turn on your air fryer to 400 degrees to heat up while your prepare your chicken.

Start by slicing your chicken into tenders and then season both sides with a generous amount of salt and pepper.

Add your eggs and milk to a small shallow bowl along with a pinch of salt and pepper, mix well and set aside.

Pulse (in a blender) or break up your corn flakes and add to a small bowl. Set aside.

Dip your tenders into the egg bath, then into your cornflake breading, pressing down, ensuring all sides are covered.

Spray air fryer with a cooking spray and add tenders, cooking for 8-9 minutes, flipping halfway through, or until chicken is fully cooked.

While chicken is cooking prepare your caesar dressing.

Once chicken is cooked, chop into bite sized pieces and then add your hot sauce. Toss to combine.

To a large bowl, add your romaine, chicken, croutons, and then pour over your dressing and toss to combine.

4 servings


10 minutes

active time

20 minutes

total time
Start Cooking