From Smitten Kitchen. Skip the chicken for a vegetarian version. Consider using carrots, radishes, green onions and cucumbers, whatever fresh vegetables you have on hand.
Ingredients:
1/2 cup buttermilk, shaken 1/2 cup mayonnaise Juice of half a lemon (about 1 1/2 tablespoons) 1/4 teaspoon Worcestershire sauce 1 small garlic clove, minced 1/4 teaspoon kosher salt, plus more to taste Many grinds of black pepper 1/4 cup minced fresh chives, divided Buffalo sauce 6 tablespoons hot sauce, ideally Franks 4 tablespoons melted butter Salad and assembly 6 to 6 1/2 cups diced fresh vegetables, such as celery, carrots, bell pepper, cucumber, and tomatoes 1 cup diced red onion (from 1 small) 4 to 6 ounces diced blue cheese, such as a Danish blue 4 to 5 ounces romaine or baby gem lettuce, sliced or torn 1 pound boneless chicken thighs, grilled and sliced, ideally still warm
Preparation:
Make creamy dressing: Whisk everything to combine and add half (2 tablespoons) of the minced chives. Taste and adjust ingredients such as salt and pepper as needed.
Make buffalo sauce: Whisk butter and hot sauce to combine and set aside.
To serve: Arrange vegetables, onion, and blue cheese on a large platter. Place lettuce in a large bowl. I like to keep the chicken separate just in case someone doesn’t eat it.
To assemble: Place some lettuce on plate, followed by chicken. Add all of the vegetables, onion, and cheese you like then drizzle with creamy dressing, followed by buffalo sauce. Garnish with remaining chives.