Pat the chicken breasts dry and, if thick, butterfly or pound to even thickness (~3/4 inch). Rub with vegetable oil, then season both sides with garlic powder, smoked paprika, kosher salt, and black pepper.

Cook chicken

Heat a large skillet over medium-high heat. When hot, add the seasoned chicken and cook 5-6 minutes per side, until golden and internal temperature reaches 165°F (74°C). Remove chicken to a plate and let rest 5 minutes, then slice or shred into bite-size pieces.

Make buffalo sauce

While chicken rests, melt butter in the same skillet over low heat. Add hot sauce and honey (if using), stir until combined and warmed through. Toss the sliced/shredded chicken in the warm sauce until evenly coated.

Salad Base

Wash and dry the mixed greens. Thinly slice celery, halve the cherry tomatoes, thinly slice the red onion, peel and shred or julienne the carrot, and slice the cucumber. Combine all vegetables in a large bowl and gently toss to mix.

Dressing

In a small bowl, whisk together Greek yogurt, mayonnaise, lemon juice, apple cider vinegar, hot sauce, honey, minced garlic, salt, and black pepper until smooth. If the dressing is too thick, whisk in water 1 teaspoon at a time to reach a drizzle-able consistency.

Taste and adjust seasoning with additional salt, lemon, or hot sauce as desired.

Assembly & Garnish

Divide the mixed greens and vegetables among 4 plates or two large serving bowls. Top each portion with an even amount of buffalo chicken.

Drizzle the prepared dressing over the salads (or serve dressing on the side). Sprinkle blue cheese crumbles, sliced green onions, and toasted pepitas or nuts over the top.

Serve immediately while chicken is warm. Provide extra hot sauce and blue cheese on the side if desired.