Prepare the buffalo chicken tenders following the manufacturer's suggestion.
While they are cooking, mix the green onions, celery, tomatoes, and avocado in a small bowl. Pour Italian Dressing over the vegetables. Season with salt & pepper to taste. Set aside.
To assemble, cut the iceberg lettuce into 6 wedges. Place 1 wedge on each plate. Place the chicken tenders lying against the wedge. Spoon the 1/4°C of blue cheese dressing on the wedge. Top each plate with a spoon of the marinated vegetables on top. Garnish with blue cheese crumbles. Serve with freshly ground black pepper and extra blue cheese dressing if desired.