Before starting, wash and dry all produce. Thinly slice celery. Thinly slice radishes. Thinly slice chives. Add 2 tsp (4 tsp) vinegar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine. Add celery and radishes, then toss to coat. Set aside.

Add chicken, BBQ Seasoning and 1/4 tsp (1/2 tsp) salt to a large bowl. Season with pepper, then combine.Form mixture into twelve 2-inch-wide patties (24 patties for 4 ppl). (NOTE: Your mixture may look wet; this is normal!)

Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil, then patties. Cook, reducing heat to medium-low if patties are browning too quickly, until golden-brown all over and cooked through, 3-4 min per side.** (NOTE: Don't overcrowd the pan; cook in 2 batches for 4 ppl, using 1 tbsp oil for each batch!) Transfer to a plate.

Meanwhile, add sour cream, mayo, half the chives, remaining vinegar and 1/2 tbsp (1 tbsp) water to a small bowl. Season with salt and pepper, then stir to combine.

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