Preheat oven 400ºF.
Melt butter over low heat in a small pot and combine with hot sauce.
Place chicken in a large bowl and season the pieces with salt and pepper. Pour the butter-hot sauce mixture over the chicken and toss the pieces to coat in the Buffalo sauce. Let stand 10 minutes.
In a salad bowl, combine the blue cheese, lemon juice, mayonnaise or buttermilk, salt and pepper. Add the celery, shredded carrots, scallions and red cabbage. Toss to combine.