Start by making the ranch seasoning. It will be used in the marinade, the cooking of the chicken, and in the dressing.

Next, cut the chicken breast into 1 ½ -inch-thick long strips.

Place the chicken in a large ziplock type bag or glass container with a lid. Add the marinade ingredients (½ cup of hot sauce, 1 ½ cups buttermilk, 2 pressed garlic cloves, 1 teaspoon of ranch seasoning, and 1 teaspoon of salt) to the chicken . If using a bag, close the top and squish the contents around until the chicken is covered with the mix and the mix is incorporated. If using a bowl, mix the contents together until incorporated and chicken is covered and place the lid on the bowl. Place in the refrigerator until ready to use.

Let the chicken sit in the marinade for 1 hour to overnight (Minimum time 1 hour, maximum time 24 hours).

To prepare the salad, prep the vegetables by chopping the celery, grating the carrots, thinly slicing red onion, slicing a cucumber, and tearing or chopping 2 heads of romaine lettuce. Wait to cut the avocado slices until just before serving to prevent browning.

To cook the chicken, remove the strips from the marinade and pat them dry. Sprinkle the chicken on both sides with 2 teaspoons of ranch seasoning and ½ teaspoon of salt.

In a medium or large pan, over medium heat, place 1 tablespoon of butter and 1 tablespoon of oil. Place the chicken in the pan once the butter and oil have melted and cook the chicken for 5-7 minutes on each side or until the internal temperature is 165°F. You may need to cook the chicken in batches to prevent overcrowding.

Let the meat rest for 5 minutes before cutting it into bite sized cubes. The chicken can also be cooled and refrigerated for later use.

In a large bowl or 4-6 individual bowls, place the lettuce, chopped vegetables, avocado, and chopped chicken. Optional: add blue cheese crumbles. Drizzle the prepared dressing as well as a drizzle of hot sauce over the top to taste and enjoy!