In a large serving bowl, combine the sweet butter lettuce, halved tomatoes, shredded purple cabbage, carrots, thinly sliced red onion, chopped cilantro, and half of the blue cheese crumbles. Toss well and refrigerate.

In one shallow bowl, whisk the eggs until light and frothy. In another bowl, combine the flour, cornstarch, salt, black pepper, onion powder, garlic powder, and paprika.

Dip each chicken tender in the flour mixture, then in the eggs, and back into the flour mixture for a thicker breading.

Heat olive oil in a large skillet over medium-high heat. Cook the chicken tenders for about three minutes on each side until golden brown.

Remove the cooked chicken from the skillet and place on a paper towel-lined plate.

In a separate bowl, whisk together the buffalo sauce, melted butter, and honey.

Cut the chicken into 1-inch chunks and dip into the buffalo sauce mix.

Drizzle the Litehouse Chunky Blue Cheese Dressing on top of the salad. Add the cubed avocado and remaining blue cheese crumbles.

Arrange the buffalo chicken pieces atop the salad and drizzle with the remaining honey buffalo sauce.

Toss gently just before serving.