The best of both worlds!

1/4 cup crumbled blue cheese
1/2 cup mayonnaise
1/2 cup sour cream
1/2 lemon (juiced)
1-2 tablespoons milk
Kosher salt and freshly ground black pepper (to taste)
3 tablespoons canola oil (divided)
1 pound chicken tenders
2 scallions (thinly sliced, plus more to garnish)
2 ribs celery (small dice)
2 cup leftover white rice
2 eggs (beaten)
1/3 cup buffalo sauce
1 recipe blue cheese dressing (recipe above)
Kosher salt and freshly ground black pepper (to taste)

For the Blue Cheese Dressing: In a medium bowl add the blue cheese, mayonnaise, sour cream, lemon juice, milk, season with salt and pepper, and whisk to combine. Set aside until ready to serve.
For the Buffalo Fried Rice: In a large sauté pan over medium heat, warm 2 tablespoons of the canola oil. Season chicken with salt and pepper and add to the oil. Cook until lightly browned and cooked through, about 5-7 minutes. Remove from pan and allow to cool for 5 minutes and thinly slice.
Meanwhile, add the scallions, celery, and cook until softened, about 5 minutes. Add remaining 1 tablespoon of canola oil. Once hot, add rice and cook, undisturbed until crispy, about 2-3 minutes. Add eggs and mix until eggs are cooked through. Add buffalo sauce, sliced chicken, season with salt and pepper, and stir to combine. To serve, drizzle with blue cheese sauce and top with scallions.
Tip: Crunched for time? Substitute the blue cheese dressing with store-bought blue cheese dressing!