Coat large nonstick skillet with nonstick cooking spray. Cook chicken breast tenders in skillet over medium heat about 8 minutes, flipping halfway through, or until cooked through; remove from heat and stir together with hot sauce.
In small bowl, stir together blue cheese, sour cream, 2% milk and light mayo.
Combine chopped romaine heart and chopped iceberg lettuce in a large serving bowl and add celery and shredded carrots. Drizzle dressing over salad. Toss well to combine. Top with chicken.