Buffalo Chicken Salad

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subheading: For the Chicken:

½ 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

subheading: For the Blue Cheese Dressing:

⅔ cup crumbled mild blue cheese (3 ounces; 90g)

½ cup (120ml) mayonnaise

½ cup (120ml) sour cream

½ cup (120ml) buttermilk

1 tablespoon (15ml) apple cider vinegar

¼ teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

Freshly ground black pepper

subheading: For the Buffalo Dressing:

¼ cup (60ml) Frank’s Red Hot or other Louisiana-style hot sauce

2 tablespoons (30ml) extra-virgin olive oil

1 ½ tablespoons (17g) light brown sugar

1 teaspoon fresh lemon juice from 1 lemon

subheading: 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 ½ 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)

½ cup thinly sliced Persian cucumber (2 ounces; 57g), from about 1 cucumber

¼ 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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