Start by heating the pan. Then, put 30 g of butter into the pan. Next, drizzle some olive oil.
While the butter is melting, take a boneless and skinless chicken breast and cut it in halves to be cooked a bit faster. Season the chicken with salt and pepper. Place the chicken into the pan and cook on both sides until golden. When cooked, cover the chicken with Louisiana hot sauce. Then, slice the chicken.
Next, cook the blue cheese dressing. Place 150 ml of mayonnaise into a bowl, then, add 3 tablespoons of sour cream, 70 ml of milk. Whisk to make it smooth. Then, add a teaspoon of Worcestershire sauce and 150 g of blue cheese. Give that a really good mix. Add a pinch of black pepper and whisk again.
Next, take some romaine lettuce and cut off the tough end. Cut the lettuce roughly and place into a separate bowl. Add a mix of greens to the lettuce. Mix that up. Pour some dressing over the top and mix. The dressing that is left over can be used as a dipping sauce for vegetables.
Now, assemble your salad. Cut some greens with the blue cheese sauce into the serving bowl. Put the chicken over the top. Sprinkle some blue cheese over the top. Decorate with celery leaves.