Buffalo Chicken Salad

Ingredients

• For the Chicken:
• 1/2 cup (120ml) Frank’s Red Hot or other Louisiana-style hot sauce
• 1 tablespoon (15ml) fresh lemon juice from 1 lemon
• 1 pound (454g) boneless, skinless chicken thighs
• For the Blue Cheese Dressing:
• 2/3 cup crumbled mild blue cheese (3 ounces; 90g)
• 1/2 cup (120ml) mayonnaise
• 1/2 cup (120ml) sour cream
• 1/2 cup (120ml) buttermilk
• 1 tablespoon (15ml) apple cider vinegar
• 1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
• Freshly ground black pepper
• For the Buffalo Dressing:
• 1/4 cup (60ml) Frank’s Red Hot or other Louisiana-style hot sauce
• 2 tablespoons (30ml) extra-virgin olive oil
• 1 1/2 tablespoons (17g) light brown sugar
• 1 teaspoon fresh lemon juice from 1 lemon
• For the Salad:
• 2 medium carrots (6 ounces; 170g), peeled and trimmed
• Two 8-ounce romaine lettuce hearts (8 cups; 485g), thinly sliced
• 1 cup thinly sliced red cabbage (2 1/2 ounces; 71g), from 1 medium cabbage
• 1 cup thinly sliced celery (3 ounces; 85g), from 2 medium ribs celery
• 1 cup halved cherry tomatoes (6 ounces; 170g)
• 1/2 cup thinly sliced Persian cucumber (2 ounces; 57g), from about 1 cucumber
• 1/4 cup very thinly sliced red onion (1 ounce; 28g), from 1 small onion
• 1 medium ripe Hass avocado (6 ounces; 170g), pitted and thinly sliced

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