Pat chicken breasts dry and season both sides with 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp garlic powder. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. When oil shimmers, add chicken and cook 5-6 minutes per side (depending on thickness) until golden and internal temperature reaches 165°F (74°C). Remove chicken to a cutting board and let rest 5 minutes.

Make buffalo sauce and coat chicken

While chicken rests, combine 1/2 cup hot sauce and 2 tablespoons unsalted butter in the same skillet over low heat. Stir until butter melts and sauce is glossy and slightly thickened, about 1–2 minutes. Slice or shred the cooked chicken into bite-size pieces and toss in the warmed buffalo sauce until evenly coated. Keep warm.

Blue Cheese Dressing

In a medium bowl, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, 2 tablespoons buttermilk, 1 tablespoon lemon juice, 1 teaspoon apple cider vinegar, 1/2 teaspoon Worcestershire sauce, 1 teaspoon minced garlic, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until smooth.

Fold in 1/4 cup crumbled blue cheese and taste. Adjust seasoning with additional salt, pepper, or a splash more buttermilk to reach desired pourable consistency. Chill while assembling salad.

Salad Assembly

In a large bowl, combine 4 cups chopped romaine and 2 cups shredded iceberg lettuce. Add 1 cup halved cherry tomatoes, 1/2 cup sliced cucumber, 2 sliced celery stalks, and 1/4 cup thinly sliced red onion. Toss gently to combine.

Divide the salad base among 4 plates (serving suggestion) or arrange on one large platter. Top each portion with an equal amount of buffalo chicken (from previous step).

Sprinkle 1/2 cup crumbled blue cheese and 1/2 cup shredded cheddar evenly over salads. Add 1/2 cup tortilla strips or croutons and 2 tablespoons chopped chives or green onions.

Drizzle about 2–3 tablespoons blue cheese dressing over each portion (or serve dressing on the side). Garnish with lemon wedges if desired. Serve immediately while chicken is warm.