Before starting, wash and dry all produce. Thinly slice celery. Peel, then grate carrot. Thinly slice chives. Add 2 tsp vinegar and 2 tsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add celery and carrots, then toss to coat. Set aside.

Pat turkey dry with paper towels. Place each piece of turkey on a cutting board and cover with plastic wrap. Using a rolling pin or heavy-bottomed pan, pound each piece of turkey until 1/2-inch thick. Season with salt and BBQ seasoning.

Heat a large non-stick pan over medium heat. Add 1 tsp oil, then turkey. Cook, reducing heat to medium-low if turkey is browning too quickly, until golden-brown all over and cooked through, 4-5 min per side.** (NOTE: Don't overcrowd the pan; cook in 2 batches for 4 ppl, using 1 tsp oil per batch!) Transfer turkey to a plate.

While turkey cooks, add sour cream, mayo, half the chives, remaining vinegar and 1/2 tbsp water (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine.

Thinly slice turkey. Add spring mix to the large bowl with veggies, then toss to combine. Divide salad between plates. Top with turkey and as much hot sauce as desired. Drizzle DIY ranch over top and sprinkle with remaining chives.