Grilled Buffalo Chicken Cobb Salad

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Chicken:

1/4 teaspoon garlic powder

Kosher salt and freshly ground pepper

1 pound chicken cutlets

Extra-virgin olive oil, for drizzling

1 stick (8 tablespoons) unsalted butter, cut into pieces (see Cook's Note)

1/2 cup hot sauce, such as Frank's RedHot (see Cook's Note)

Dressing:

1 cup mayonnaise

1/2 cup buttermilk

2 tablespoons minced fresh chives

1/4 teaspoon garlic powder

Kosher salt and freshly ground pepper

Salad:

1 head iceberg lettuce, cored and chopped into bite-sized pieces

1 pint cherry tomatoes, halved

1 cup blue cheese crumbles

4 slices bacon, cooked and crumbled

2 medium carrots, peeled and sliced into thin rounds

2 center celery stalks and leaves, sliced thin on a bias

2 hard-boiled eggs, chopped

1 avocado, chopped

1 cup corn chips, such as Fritos