Prepare fries, by thinly slicing 2 large russet potatoes into ¼ inch strips. Toss with ½ tablespoon olive oil, ½ teaspoon each of salt and garlic powder. Bake for 17- 20 minutes, flipping fries, halfway through.
While the fries are baking, mix together the paprika, garlic powder, salt, and pepper. Toss the seasonings with the chicken.
Spread the chicken out evenly on a baking sheet lined with a cooking rack. Bake the chicken for 8-10 minutes, or until the chicken reaches an internal temperature of 165 degrees.
Prepare buffalo sauce by combining honey, melted butter (if using), and Red Hot and toss with the chicken.
Toss together the lettuce, carrots, cucumbers, peppers, and tomatoes.
Top with the sliced chicken (drain off extra buffalo sauce). Drizzle with dressing and top with french fries. Serve immediately.
The addition of butter to the buffalo sauce is not necessary, just helps to balance out the heat.
I prefer to assemble individual salads so that if there are any leftover ingredients they can be stored separately and assembled the next day for a fresh (not soggy) salad. That way the chicken can be reheated if desired and the fries can be broiled for a minute of two to crisp back up.
Nutrition does not include ranch dressing, but does include fries.