Lay the chicken breasts on a cutting board, cover with plastic wrap and pound with a small frying pan, rolling pin or mallet until a little thicker than ¼ inch. Salt and pepper both sides of the chicken breasts evenly.

To a large sauté pan add the 3 tablespoons butter and melt over medium heat. When the butter melts and start to bubble, add the chicken and cook for 2 minutes per side, remove and set aside.

To the same pan add 1 tablespoon of butter and melt. When the butter bubbles, add the celery and stir to coat with the butter, cook for 2 minutes. Add the hot sauce and stir to mix. Add the chicken and coat with the celery and sauce. Cook for 3 minutes.

Turn off the heat under the chicken and transfer from the pan onto a cutting board and leave to rest for 2 minutes.

Add the romaine, peppers and avocado to a large bowl. Toss with the salad dressing. You can add more dressing depending how you much you like.

Slice the chicken and place over the lettuce, top with sauce and celery, blue cheese crumbles and more dressing if desired.