Add butter to a small, heavy bottomed saucepan over medium heat.
4 tablespoons unsalted butter
Once butter is melted, add the remaining sauce ingredients, whisk.
½ cup hot sauce, 2 teaspoons white distilled vinegar, ½ teaspoon Worcestershire sauce, ½ teaspoon onion powder, pinch salt
Remove from heat, set aside.
For the Chicken:
Preheat oven to 400°F.
Pat chicken breasts dry and lay on a baking sheet.
1 pound boneless, skinless chicken breast
Brush the chicken with ½ of the buffalo sauce.
Bake for 20-25 minutes, until chicken reaches internal temperature of 165°F.
Remove chicken from oven.
When it is cool enough to handle, slice chicken into 1” strips.
Add chicken strips to a bowl, toss with the remaining buffalo sauce.
Put in refrigerator to cool, at least 10 minutes.
To Assemble the Salad:
Divide the lettuce into 4 large salad bowls.
6 cups shredded romaine lettuce
Top each bowl with ¼ of the buffalo chicken strips.
Buffalo Chicken
Divide the tomatoes, celery, red onion, avocado, and blue cheese evenly between the bowls.
1 cup cherry tomatoes, ½ cup celery, ¼ cup red onion, 1 whole avocado
Drizzle with ranch dressing.
½ cup ranch dressing
Instead, you can toss everything together in a large salad bowl and serve from there.
Notes
Storage: Store buffalo chicken in an airtight container in the refrigerator for 3 days, or freeze for 3 months. Store other salad components separately, and assemble fresh to serve.