Begin by combining the yogurt and Frank’s Buffalo sauce in a large mixing bowl, whisking until smooth.

Stir in the salt, black pepper, and blue cheese powder (if using), followed by the crumbled cottage cheese, mixing gently to maintain some texture.

Once the base is well blended, add the shredded chicken, diced red onion, and sliced celery. Use a spatula to fold everything together, ensuring the chicken is evenly coated and the vegetables are distributed throughout. Taste and adjust seasoning if needed—add a pinch more salt or a dash of hot sauce for extra heat.

To serve, arrange the romaine lettuce leaves on a platter or individual plates, creating a "boat" shape. Spoon the buffalo chicken mixture generously into each lettuce leaf, dividing it equally among the four servings.

For a finishing touch, drizzle a teaspoon of extra Buffalo sauce over the top or sprinkle with additional blue cheese powder. This salad is best enjoyed immediately, but can be refrigerated for up to 2 days (store lettuce separately to keep it crisp).