What To Do:
1. Chicken: may arrive slightly frozen. Thaw as needed.
2. Poach Chicken: Massage chicken with ½ teaspoon salt and ¼ teaspoon pepper. Add to a medium sauce pan. Cover with cold water by 1-inch. Bring the pot to a boil over high heat. Immediately reduce heat and simmer for 5 minutes. Remove pot from heat and cover. Allow to sit until the chicken is cooked through (about 12 minutes). Remove to a cutting board to cool slightly. Rinse pan.
3. Make Greens Topping: While chicken is cooking. Chop the lettuce. In a medium bowl, whisk together the lime juice, 1 tablespoon canola oil, ½ teaspoon salt and ¼ teaspoon pepper, blue cheese, and 2 teaspoons water. Right before serving, add in the lettuce and toss to coat.
4. Make Buffalo Sauce: Once the chicken is resting on a cutting board, add the sriracha, butter and 1 tablespoon oil to the medium sauce pan. Stir and place over low heat.