You can’t have a Super Bowl party without buffalo something.
You just can’t.
There are quite literally hundreds of ways you can prepare buffalo chicken. There are dips, nachos, tacos, flatbreads, stir-fries, pasta….the distinction is, some will be healthy, and some…will not.
Look, if there’s any day of the year to indulge, it’s Super Bowl Sunday.
No judgment here.
But these buffalo chicken celery boats will get you in the spirit of the game and satisfy that buffalo chicken craving without destroying your nutrition for the day.
And, hey, if you fill up on these healthy, refreshing, protein-packed little snacks and want to balance it out by having an extra cocktail or cookie…I won’t tell anyone.
If you’re not dairy-free, these would be amazing topped with a crumbly blue cheese or gorgonzola, and of course you should serve some on the side for dipping.
Bring them to your next game day party and I promise you’ll make lots of new friends.
- 2 tablespoons EVOO
- 3 boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon cayenne pepper
- 1 cup chicken stock
- 1 cup Frank's Red Hot
- 1 tablespoon coconut oil
- 8 stalks celery, chopped into 2-inch pieces
- 1 bunch green onions, chopped for garnish
- In a medium dutch oven or heavy pot, add 2 tablespoons EVOO and heat over medium.
- Pat chicken breasts dry and place in pot. Add salt, pepper, garlic powder, and cayenne pepper.
- Sear 3-5 minutes and then flip chicken and sear an additional 3-5 minutes, until no longer pink in center.
- Add chicken stock and place lid on pot. Simmer chicken breasts for 20 minutes.
- Remove lid and check to make sure chicken is easy to shred. Shred with two forks.
- Using a slotted spoon, remove chicken from pot and place in a medium bowl. Discard additional cooking liquid.
- In the same pot, add coconut oil (or 1 tablespoon butter if not dairy-free) and Frank's Red Hot. Then, add chicken and combine.
- Arrange celery pieces on a platter and spoon chicken mixture into them. Garnish with green onions.
- If not dairy-free, garnish with blue cheese or gorgonzola and substitute butter for coconut oil.