Description

A crisp, protein-packed, and gluten-free snack made by stuffing celery stalks with a spicy buffalo chicken and Greek yogurt mixture. Perfect for game day or meal prep.

Ingredients

Scale

4 large stalks celery
2 cups shredded chicken breast (or rotisserie chicken, skinless)
1/3 cup buffalo sauce (e.g., Frank’s RedHot)
1/4 cup plain Greek yogurt (full-fat or 2%)
2 tablespoons blue cheese crumbles (optional)
2 stalks green onions, sliced
1/2 teaspoon garlic powder

Instructions

Rinse celery stalks and pat them completely dry with paper towels to ensure crispness.
Trim the root end and leafy top of the celery. Slice each stalk in half lengthwise to create 8-10 boats.
Use a vegetable peeler or small spoon to scrape out the seeds and soft inner membrane from the concave side of each boat.
In a medium mixing bowl, combine the shredded chicken, buffalo sauce, Greek yogurt, garlic powder, and blue cheese crumbles.
Stir the mixture until the chicken is evenly coated and the consistency is moist but not soupy.
Pack a generous tablespoon of the chicken mixture into each celery boat, pressing it in slightly.
Arrange the filled boats on a serving platter and sprinkle with sliced green onions.
For best texture, chill in the refrigerator for at least 15 minutes before serving.

Notes

Ensure celery is thoroughly dried before assembling to prevent soggy boats. The chicken mixture can be made up to 2 days in advance, but assemble the boats right before serving to maintain crispness. Do not freeze the assembled boats as the celery will become mushy.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Appetizer
Cuisine: American

Nutrition

Serving Size: 1 celery boat
Calories: 85
Sugar: 2
Sodium: 250
Fat: 2
Saturated Fat: 1
Carbohydrates: 3
Fiber: 1
Protein: 12

Keywords: healthy game day snacks, buffalo chicken celery, gluten-free appetizer, low carb snacks, high protein snacks, celery boats, buffalo chicken recipe