• Wash and dry produce. • Trim, peel, and cut carrots in half lengthwise, then cut into 1⁄2-inch-thick half-moons. Trim and discard root end from lettuce; separate leaves. Quarter lemon. • Place 2 TBSP butter (4 TBSP for 4 servings) in a small microwave-safe bowl. Tightly cover with plastic wrap and microwave until butter has melted, 30-60 seconds. Stir in Frank’s hot sauce.

• Pat chicken* dry with paper towels; dice into 1⁄2-inch pieces. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken, carrots, and garlic powder; season with salt and pepper. Cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes. Add Buffalo sauce and cook, stirring, 30 seconds more. Remove from heat.

• Meanwhile, in a medium bowl, combine coleslaw mix and blue cheese dressing. Season with salt to taste.

• Divide lettuce leaves between plates; fill with Buffalo chicken. Top with tangy coleslaw. Serve with lemon wedges on the side. Chicken is fully cooked when internal temperature reaches 165°.