Preparation Steps

• Pat the chicken dry and slice each breast horizontally into 3/4-inch strips so they cook evenly. Season both sides with salt, pepper and smoked paprika.
• Whisk together the hot sauce, melted butter and honey in a small bowl until smooth; set aside. This is your honey-buffalo glaze.
• Heat a large skillet over medium-high heat and add the olive oil. When shimmering, add the chicken strips in a single layer (work in batches if needed) and cook undisturbed 3–4 minutes until deeply golden on the bottom.
• Flip the chicken and cook another 2–3 minutes until the interior reads 165°F and the pieces are just cooked through. Remove chicken to a plate and let rest 4–5 minutes.
• Return the skillet to medium heat and pour in the honey-buffalo glaze. Let it simmer 1 minute to warm and slightly thicken, then add the cooked chicken back and toss quickly to coat so the sauce clings to the strips. Cook together 30–60 seconds more, then remove from heat.
• Meanwhile, in a large bowl combine the mixed greens, sliced celery, shredded carrots and half of the blue cheese. Toss with the ranch dressing and lime zest just until lightly dressed.
• Divide the dressed greens among four plates or bowls. Arrange the glazed chicken on top of each salad, spoon any remaining pan sauce over the chicken, then sprinkle with the remaining blue cheese and sliced green onions.
• Serve immediately so the chicken is warm and slightly crisp; offer extra hot sauce or ranch at the table for anyone who wants more heat or creaminess.