• 2–3 cups cooked chicken breast, shredded (rotisserie works great)
• 1/4 to 1/3 cup Frank’s RedHot sauce
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tbsp olive oil (for chickpeas)
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 8 cups romaine lettuce, chopped
• 2 celery stalks, diced
• 1 cup carrots, shredded
• 1/2 cucumber, diced
• 1/4 red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 2 green onions, sliced
• 1/2 cup crumbled blue cheese (optional)
• 1 avocado, diced (add fresh before serving)

Ranch Dressing:

• 1 cup plain Greek yogurt
• 1/3 cup light mayo
• 2 tbsp ranch seasoning mix
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 tbsp fresh dill, chopped (optional)
• 1 tbsp fresh chives, chopped (optional)
• Salt and pepper to taste
• Water to thin as needed