If the chicken breasts are more than an inch thick, CAREFULLY place palm on top and slice it horizontially in two pieces. Coat chicken on both sides with paprika and chili powder and salt and pepper. Then drizzle chicken with oil. Cook chicken on medium to medium high for around five minutes on each side until done. Set aside.
In a small pot, soften butter, but do not melt it. Add hot sauce to taste. This mixture should look creamy not clear.
Tear lettuce, top with bleu cheese. Cut chicken into strips or bite size pieces and put into hot sauce mixture. Once chicken is coated place on top of salad. YUM!!! The creamy dressing tames the hot sauce, but doesn't kill it. It's a war in your mouth.