Lay a sheet of plastic wrap over the chicken breasts and pound to an even thickness using a meat mallet or other heavy object. Sprinkle with salt and pepper on both sides.
Heat the olive oil in a medium size frying pan over medium heat. Add the chicken and cook about 5-6 minutes on each side, until fully cooked. Remove to a cutting board and allow to rest for 5-10 minutes.
In a large bowl, combine the chopped romaine with carrots and celery.
In a small bowl, whisk together the hot sauce, melted butter, and garlic powder.
Slice the chicken breast into 1/4" thick pieces and toss with the buffalo sauce until well coated.
Plate the salad and place chicken pieces on top. Drizzle with ranch or blue cheese dressing, and additional hot sauce if desired.
*This buffalo sauce is at about a medium heat level. If you want a milder sauce, add an extra tablespoon of butter. If you prefer a spicier sauce, decrease the butter or eliminate it altogether.