Buffalo Chicken Salad

Ingredients:

• 1 head iceberg lettuce, cut into 4 pieces
• 2 tablespoons unsalted butter, melted
• 0.5 cup hot sauce
• 2 large skinless, boneless chicken breasts (about 600g)
• 1 tbsp extra-virgin olive oil
• 1 cup crumbled blue cheese
• 0.5 cup sour cream
• 4 stalks celery, thinly sliced ​​+ 1/4 cup chopped celery leaves
• A quarter of a small red onion, thinly sliced
• 1 carrot, thinly sliced

Preparation:

1. Preheat the grill to high heat. In a large bowl, combine the melted butter and hot sauce. Transfer half of the mixture to a small bowl and place it next to the grill for brushing. Brush the chicken with olive oil and grill until grill marks appear on the bottom, about 3 minutes.
2. Flip and brush evenly with the hot sauce mixture. Continue grilling, turning and brushing with sauce as needed, until the chicken is cooked through, another 10 minutes. Transfer to a cutting board and let rest for 5 minutes, then cut into bite-sized pieces. Toss with the reserved hot sauce mixture.
3. Blend 3/4 cup blue cheese and sour cream in a blender until smooth. Add half of the blue cheese dressing to the bowl with the chicken, add the chopped celery and celery leaves, red onion, and carrots, and mix well.
4. Arrange the lettuce wedges and chicken salad among plates. Drizzle with the remaining dressing and sprinkle with the remaining 1/4 cup blue cheese.