Preheat the grill to medium-high heat (or preheat a large heavy skillet over medium-high heat on the stove).

While the grill is heating, in a shallow wide bowl, whisk together 2 tablespoons buffalo sauce, the coconut aminos, and a pinch each of salt and pepper.

Add the chicken to the same bowl and toss to coat on all sides. Set aside to marinate while the grill finishes heating.

When the grill is hot, place the marinated chicken over indirect heat and grill for 5-7 minutes on each side, or until cooked through and an internal temperature of 165℉ is reached. If using a skillet on the stove, cook for the same amount of time. Total cooking time for both methods will depend on the thickness of the chicken breasts. See more chicken cooking methods in the Notes section below.

Meanwhile, make the dressing by combining the ranch dressing and the remaining 1-2 tablespoons of buffalo sauce (use more or less sauce to adjust for taste and heat preference). Set the sauce aside or refrigerate until ready to eat.

When the chicken has reached temperature, remove it to a clean plate and allow it to cool slightly before cutting into bite-size cubes. Note: You can do this step ahead of time and store the cooked and cubed chicken in an airtight container in the refrigerator until ready to use (up to 3 days).

To assemble the salad, in a large bowl, combine the chopped romaine, cucumber, carrots, celery, red onion, blue cheese crumbles, the cubed chicken, and the prepared dressing. Toss well to coat the ingredients.

Before serving, sprinkle 2 tablespoons roasted chickpeas over each serving.