Buffalo Chicken Salad

Ingredients:

• 2 large skinless, boneless chicken breasts (about 0.6 kg)
• 2 tablespoons unsalted butter, melted
• 0.5 cup hot sauce
• 1 tbsp extra-virgin olive oil
• 1 cup crumbled blue cheese
• 0.5 cup sour cream
• 4 celery stalks, thinly sliced ​​+ 1/4 cup chopped celery leaves
• 1/4 small red onion, thinly sliced
• 1 carrot, thinly sliced
• 1 head iceberg lettuce, cut into 4 wedges

Preparation:

1. Preheat grill to high heat.
   
   In a large bowl, combine melted butter and hot sauceTransfer half of the mixture to a small bowl and place it next to the grill to brush the chicken while it cooks. Brush the chicken with olive oil and grill until grill marks appear, about 3 minutes.
2. Turn over and brush evenly with hot oil. Continue cooking, turning as needed and brushing with oil, until cooked through and crispy, about 10 more minutes. Transfer the chicken to a cutting board and let rest for 5 minutes, then cut into bite-sized pieces. Toss with the reserved hot oil.
3. In a blender, blend 3/4 cup blue cheese and sour cream until smooth. Add half the blue cheese dressing to the bowl with the chicken, along with the chopped celery and celery leaves, red onion, and carrots, and toss to combine. Divide the iceberg lettuce wedges and chicken salad among bowls. Drizzle with the remaining dressing and sprinkle with the remaining 1/4 cup blue cheese.