For the Chicken:

• 2 pounds boneless skinless chicken thighs
• 1/2 cup buttermilk
• 2 tablespoons Buffalo Spice 

For the Salad:

• 1 head Romaine lettuce
• 2 tablespoons finely chopped flat leaf parsley, plus more for garnish
• 1 heirloom tomato, sliced
• 2 green onions, sliced
• 4 ounces blue cheese crumbles
• 4 strips cooked bacon, crumbled
• 1/2 teaspoon Provencal Seasoned Salt 

For the Chicken: 

Preheat the oven to 375 degrees and line a sheet pan with parchment paper.

In a large bowl, whisk together the buttermilk and Buffalo Spice. Add the chicken thighs, turning each one in the marinade to thoroughly coat all the nooks and crannies.

Arrange the marinated thighs on the sheet pan and cook for 35 minutes, until the internal temperature of the meat reached 165 degrees.

Adjust the oven to broil, and blister the chicken for a few blackened bits, about 2-3 minutes. Remove the chicken from the pan and chop into bite sized bits, then drizzle them with the pan juices and set aside.

While the chicken is cooking, prepare the salad.

For the Salad:  

Wash, dry and rough cup the Romaine lettuce. Transfer the greens to a platter and toss with the chopped parsley.

Add the tomatoes around the edge of the platter, and arrange the Buffalo chicken in the center.

Top with green onions, bacon and blue cheese crumbles, a sprinkle of Provencal Salt and more parsley to garnish.