In a small bowl, whisk together the sour cream, mayonnaise, buttermilk, lemon juice, parsley, dill, garlic, onion powder, salt, and black pepper until smooth.

The dressing should be creamy but pourable: If it is too thick, whisk in 1 tablespoon (15 ml) additional buttermilk or water. Refrigerate while preparing the chicken.

Pat the chicken cutlets dry with paper towels: Season both sides evenly with the salt, garlic powder, and black pepper.

Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering.

Add the chicken in a single layer: Cook for 3 to 4 minutes on the first side until golden brown.

Turn and cook for another 2 to 4 minutes, until the thickest portion reaches 165°F (74°C). Transfer the chicken to a clean plate.

Reduce the skillet heat to low: Add the Buffalo sauce and butter, stirring until the butter melts and the sauce is smooth, about 30 seconds.

Return the cooked chicken to the skillet and turn each piece in the Buffalo sauce until evenly coated. Remove from the heat.

Let the Buffalo chicken rest for 10 minutes before slicing. This helps retain its juices and prevents very hot chicken from wilting the salad greens.

Add the romaine, red cabbage, carrots, celery, cherry tomatoes, and green onions to a large salad bowl.

Cut the rested Buffalo chicken across the grain into thin strips.

Arrange the sliced chicken over the salad: Spoon any remaining Buffalo sauce from the skillet lightly over the chicken.

Drizzle about half of the ranch dressing over the salad and toss lightly, or serve the dressing on the side so each person can add their preferred amount.

Top with optional blue cheese, additional Buffalo sauce, or fresh dill. Serve immediately while the vegetables are crisp.