Buffalo Chicken Salad Bowls

Heat olive oil in a pan on medium heat. Season chicken tenders with salt and pepper. Place in the hot oil and cook until golden brown, 4 to 5 minutes per side. Remove chicken to a bowl and set aside.

Add cayenne pepper sauce and butter to the pan. Cook and stir until thickened, about 1 minute. Pour over the chicken. Mix well until all chicken pieces are well covered.

Divide lettuce, cabbage, tomato, avocado, and red onion between 2 bowls. Place chicken on top. Drizzle with ranch dressing.