Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat. Cook chicken for 6-7 minutes per side until golden brown and cooked through.

Remove chicken from heat and let rest for 5 minutes. Chop into bite-sized cubes and toss with buffalo sauce.

Prepare vegetables: chop romaine, dice celery, halve tomatoes, and finely chop red onion. Shred carrots if not already done.

In a large salad bowl, combine all chopped vegetables. Toss to distribute evenly.

Add buffalo-coated chicken on top, sprinkle with blue cheese, and drizzle ranch dressing. Toss before serving.