1. Prepare and Cook the Chicken:
* If using whole chicken breasts/thighs, pat them dry with paper towels. Season generously on all sides with salt, pepper, garlic powder, and onion powder (if using).
* If using chicken pieces, toss them in a bowl with the salt, pepper, garlic powder, and onion powder.
* Heat the olive oil or avocado oil in a large skillet or pan over medium-high heat.
* Add the chicken to the hot skillet. If using whole pieces, cook for 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F or 74°C). If using 1-inch pieces, cook for 6-8 minutes, stirring occasionally, until browned and cooked through.
* Once cooked, remove the chicken from the skillet and let it rest for a few minutes. If you cooked whole pieces, shred them using two forks or dice them into bite-sized pieces. If you cooked pieces, they are ready to go.

2. Sauce the Chicken:
* In a medium bowl, combine the cooked chicken with the Buffalo wing sauce (and melted butter, if using). Toss gently until all the chicken is evenly coated. If you prefer your chicken warm in the salad, you can do this step just before assembling. For a truly authentic Buffalo flavor, use Frank’s RedHot Original mixed with a little melted butter. Many “wing sauces” already have butter or oil emulsified in.

3. Prepare the Salad Components:
* While the chicken is cooking or resting, prepare your vegetables.
* Wash, dry, and chop/tear the romaine lettuce. Place it in a large salad bowl or divide it among individual serving bowls.
* Halve or quarter the cherry/grape tomatoes.
* Thinly slice the red onion. For a milder flavor, you can soak the sliced onion in a bowl of cold water for about 10 minutes, then drain well.
* Dice or slice the avocado. To prevent browning, you can toss it with a little lime juice.
* If using, rinse and drain the black beans and corn. Slice/dice celery or shred carrots.

4. Assemble the Salad:
* Layering Method (for a large bowl): Start with the bed of romaine lettuce. Evenly distribute the halved tomatoes, sliced red onion, corn, and black beans (if using) over the lettuce. Sprinkle generously with the shredded cheese. Arrange the Buffalo chicken pieces attractively over the salad. Top with avocado slices/dices and tortilla strips/crushed chips.
* Individual Bowls: Divide the romaine lettuce among 4-6 bowls. Top each bowl with an equal portion of tomatoes, red onion, other optional veggies, cheese, Buffalo chicken, avocado, and tortilla strips.

5. Dress and Serve:
* Drizzle your chosen dressing (Ranch or Blue Cheese) generously over the salad just before serving. Alternatively, serve the dressing on the side so individuals can add their desired amount.
* Garnish with optional chopped cilantro, parsley, or extra jalapeños if desired. Serve immediately with lime wedges on the side.