Buffalo Chicken - Chelsey J

1 5-ounce bottle hot sauce (such as Frankýs RedHot)

4 tablespoons unsalted butter

1 rotisserie chicken, cut into pieces

½ cup sour cream

4 ounces crumbled blue cheese

¼ teaspoon kosher salt

⅛ teaspoon black pepper

1 small head iceberg lettuce, quartered and cored

In a small saucepan, over medium-low heat, warm the hot sauce. Stir in the butter and heat until melted.

Place the chicken pieces in a large bowl, pour the hot sauce mixture over the chicken, and toss.

In a small bowl, combine the sour cream, blue cheese, salt, pepper, and 2½ tablespoons water. (If you prefer a thinner dressing, add more water, 1 teaspoon at a time.)

Divide the chicken and lettuce among individual plates. Drizzle the blue cheese dressing over the lettuce.