Heat gas or charcoal grill. On each of eight 8- to 10-inch metal skewers, thread chicken, potatoes and celery alternately, leaving 1/4-inch space between each piece. Mix oil and pepper sauce; brush over chicken and vegetables. Sprinkle with pepper blend and seasoned salt.
Place kabobs on grill. Cover grill; cook over medium heat 15 to 20 minutes, turning occasionally, until chicken is no longer pink in center and potatoes are tender.
On 4 individual serving plates, arrange lettuce and carrot. Top each with 2 kabobs. Serve with dressing.