Combine garlic powder, paprika, chili powder and salt in a medium bowl.
Season chicken with spices and toss to evenly coat the chicken.
Heat half of the oil in a large non-stick sauté pan over medium-high heat, when hot add half of the chicken and cook until golden, about 3-4 minutes, turn chicken and cook until center is no longer pink.
Add the butter to the pan with the chicken and let it melt. Pour the hot sauce over the chicken tossing well.
Make the ranch by combining all the ingredients into a bowl and mixing thoroughly.
To assemble the salad, divide salad greens between 4 plates. Top with carrots, celery and radishes. Top with dressing and buffalo chicken strips.