3 boneless skinless chicken breasts, pounded to an even thickness
1/4 cup Frank's hot sauce
1 and 1/2 teaspoons dry ranch seasoning
1 bag baby spring salad mix
1 carrot, grated
1/4 cup blue cheese crumbles
1 pint cherry tomatoes, halved
drizzle of hot sauce
1 packet buttermilk ranch seasoning mix
1 cup buttermilk
1 cup mayonnaise
1/2 an avocado, mashed
In a large zip top bag, combine chicken breasts, hot sauce, and ranch seasoning. Marinate in the fridge overnight, or at least 2 hours. Flipping occasionally.
In a food processor or blender, combine all the dressing ingredients and pulse until well combined and smooth. Place in a jar and refrigerate until ready to use.
Heat a grill to medium-high (or grill pan); clean and oil hot grates. Remove chicken from marinade and grill 6-8 minutes, flipping halfway through, until cooked all the way through. Allow to rest 5 minutes, then cut into bite-sized pieces.
Assemble salad by piling plates with mix greens, grated carrot, tomatoes, and grilled chicken. Drizzle with avocado ranch and additional hot sauce and top with blue cheese crumbles.