In a large bowl combine spring mix, halved cherry tomatoes, sliced cucumber, thinly sliced red onion, shredded carrots, and sliced celery. Toss gently and chill while you prepare the chicken and dressing.

Buffalo crispy chicken

Prep the chicken

If chicken breast is thick, butterfly it or slice into two thin cutlets (about 1/2 inch thick). Pat dry with paper towel.

Marinate

In a shallow bowl combine 1/2 cup buttermilk and 2 tablespoons hot sauce. Add the chicken, turning to coat. Let sit 15 minutes at room temperature or up to 1 hour in the refrigerator.

Prepare coating

In a separate shallow dish whisk together flour, cornstarch, paprika, garlic powder, onion powder, 1 teaspoon salt, and 1/2 teaspoon black pepper.

Coat and fry

Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat (use roughly 1 cup oil). When oil registers ~350°F (175°C) or a small breadcrumb sizzles, remove the chicken from the buttermilk letting excess drip off, dredge thoroughly in the flour mixture, pressing to adhere. Fry chicken 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a paper towel-lined plate.

Make buffalo glaze

In a small saucepan or skillet melt 2 tablespoons butter over low heat, whisk in 3 tablespoons hot sauce until combined and warm. Remove from heat.

Toss the hot fried chicken in the warm buffalo glaze until evenly coated. Let rest 2 minutes, then slice chicken into strips about 1/2-inch wide.

Dressing (creamy ranch-style with buffalo notes)

In a small bowl whisk together 1/2 cup mayonnaise, 1/4 cup buttermilk, 2 tablespoons sour cream, 1 teaspoon lemon juice, 1/2 teaspoon dried dill, 1/4 teaspoon garlic powder, 1/4 teaspoon salt, 1/4 teaspoon black pepper and 1/2 teaspoon hot sauce (optional). Taste and adjust seasoning or consistency with more buttermilk (1 teaspoon at a time). Chill until ready to serve.

Assembly & finishing

Place the chilled tossed salad base onto plates or a large serving platter. Arrange sliced buffalo chicken strips over the top.

Sprinkle shredded sharp cheddar evenly over the warm chicken so it slightly melts. Scatter blue cheese crumbles and sliced green onions over the salad.

Drizzle desired amount of the creamy dressing over each salad or serve on the side. Serve immediately while chicken is warm and crispy.

Leftovers: store chicken, dressing and salad separately. Reheat chicken in a 375°F (190°C) oven for 8–10 minutes to retain crispness.