If using raw chicken, place chicken breasts in a slow cooker, cover with water, and cook on low for about 4 hours until tender. Set aside to cool slightly before shredding.

While the chicken cools, chop the red onion, celery, and baby carrots using a mini food processor for a finely chopped consistency.

In a large mixing bowl, combine shredded chicken with chopped red onion, celery, and baby carrot. Mix until evenly distributed.

Add mayonnaise and Frank’s hot sauce to the mixture, stirring until well coated. Adjust hot sauce based on preference.

Spoon the mixture onto baby romaine lettuce leaves for serving. Garnish with celery leaves or blue cheese dressing if desired.

Chill the salad in the refrigerator for at least 30 minutes before serving to allow flavors to meld.