Start by marinating your chicken. In a bowl, mix the Dijon mustard, onion powder, lemon zest, garlic powder, Italian herbs, salt, and pepper. Add the chicken breasts and ensure they’re well-coated. This step adds depth to the flavor.

If you’re frying, heat a skillet over medium-high heat and add avocado oil. Coat the chicken in tapioca starch and pan-fry until golden brown and cooked through, about 7-8 minutes on each side. If you're grilling, preheat the grill and cook for about 6-7 minutes per side or until the juices run clear.

While the chicken is cooking, take your chopped romaine lettuce and place it in a large bowl. You want to have enough room to toss everything around later.

Once your chicken is cooked, chop it into bite-sized pieces. Toss the warm chicken with the Buffalo wing sauce. Then, pour the Caesar dressing over your romaine and gently mix.

Combine the chicken with the greens in the large bowl. For extra crunch, consider adding croutons or toasted nuts.

At this point, you can sprinkle some extra parmesan cheese or add boiled eggs, sliced for garnish. Serve immediately for the best texture.