In a large bowl, stir together dressing, parsley, chives, dill, ¼ teaspoon salt, celery seed, and pepper; stir in carrots, celery, and slaw mix until well combined. Cover and refrigerate.
Divide chicken into 9 portions, and shape each into a patty about 3 inches wide and ½ inch thick. Sprinkle patties with remaining ½ teaspoon salt.
Spray a cast-iron grill pan with cooking spray, and heat over medium heat. Add patties; cook until browned on the bottom, 6 to 8 minutes. Turn patties, and brush with buffalo sauce. Cook until patties are browned on the bottom and an instant-read thermometer inserted in center of patties registers 165°, 6 to 8 minutes more.
Serve patties on buns with remaining buffalo sauce, slaw, and blue cheese.
Recipe by Southern Cast Iron at https://southerncastiron.com/buffalo-chicken-sliders-crunchy-slaw/