In a large pan over medium-high heat, add 1/2 cup of water and simmer. Cook chicken breasts for 15-20 minutes or until no longer pink. Shred chicken in the pan.

Reduce heat and add 2 tablespoons of butter and 1 tablespoon of olive oil. Stir until melted, then add hot sauce, celery seed, and pepper. Cook for another 2-3 minutes and fold in celery.

Lay lettuce leaves on a platter. Spoon chicken mixture into each leaf, top with blue cheese and ranch dressing. Serve warm.