Step 1
Combine the vinegar and honey in a small bowl. Season with salt and pepper, add the celery and toss to combine. Refrigerate.
Step 2
Mix the Cajun spice blend, lime zest and juice in a shallow bowl. Add the chicken and toss to coat. Season with salt and pepper.
Step 3
Preheat the oil in a non-stick frying pan over high heat. Add the chicken and cook for 12 minutes, or until charred and cooked, turning halfway through. Remove and set aside. Slice on the angle.
Step 4
Add the buns to the pan, cut side down, and toast them in pan juices for 30 seconds, or until golden.
Step 5
Meanwhile, make the ranch dressing by combining the blue cheese, mayonnaise, and buttermilk in a small food processor and processing until smooth. Spread the dressing over the base of each bun, and top with a piece of chicken and a little of the celery. Serve with salad leaves, the remaining ranch dressing and pickled celery.
