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For the Buffalo sauce, in a small saucepan combine 1 tablespoon of butter, sriracha, apple cider vinegar, garlic and Worcestershire sauce. Cook over medium heat until the sauce starts to bubble. Set asidePreheat a skillet over medium-high heat. Add remaining 1 tablespoon of butter and 1 tablespoon of oil. Add chicken pieces and lightly season with salt. Sear for about 3 - 4 minutes. Reduce heat to medium and add the sauce. Cook 5 more minutes until the chicken is cooked through. Set asidePlace kale, arugula, tomatoes, carrots and onions into a large bowlWhisk together dressing ingredients and drizzle over the greens. Gently toss to combineTop with buffalo chicken, avocado and cheddar