Buffalo Chicken Salad

Name: Buffalo Chicken Salad
Ingredients: For the Chicken:; 1/2 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; For the Blue Cheese Dressing:; 2/3 cup crumbled mild blue cheese (3 ounces; 90g); 1/2 cup (120ml) mayonnaise; 1/2 cup (120ml) sour cream; 1/2 cup (120ml) buttermilk; 1 tablespoon (15ml) apple cider vinegar; 1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume; Freshly ground black pepper; For the Buffalo Dressing:; 1/4 cup (60ml) Frank’s Red Hot or other Louisiana-style hot sauce; 2 tablespoons (30ml) extra-virgin olive oil; 1 1/2 tablespoons (17g) light brown sugar; 1 teaspoon fresh lemon juice from 1 lemon; 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 1/2 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); 1/2 cup thinly sliced Persian cucumber (2 ounces; 57g), from about 1 cucumber; 1/4 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