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Add the chicken breasts along with all of the other marinade ingredients to a resealable freezer bag. Press out the air, seal, and massage the marinade into the chicken. Refrigerate for at least an hour or overnight.
Preheat grill to 400° F. and spray the grates with oil. Cook the chicken for 6 minutes on the first side then flip and cook another 6-8 minutes or until the internal temperature reaches 165° F. Let the chicken rest for at least 5 minutes before slicing it.
Place the romaine lettuce on a large serving platter or serving bowl. Top it with all of the salad ingredients and the sliced buffalo chicken. Serve with the dressing on the side or drizzled on top.
Add all of the ingredients for the dressing to a mason jar. Screw on the lid and shake until combined. Add a tablespoon of water at a time to the dressing to thin it out until it's a consistency that you like. Taste for seasoning.