Buffalo Chicken Salad Celery Boats
LUNCH
Pulling dark meat from a cold rotisserie bird, you fold in heavy mayonnaise and hit the bowl with enough Frank's RedHot to honor the 1964 Anchor Bar original. Heaping this cayenne-and-butter-slicked meat onto raw celery ribs condenses a deep-fried sports bar classic into a highly satiating ten-minute meal; the celery's crisp, watery snap is the exact necessary counterpoint to the rich, spicy fat of the chicken salad. Wipe the hot sauce off your chin and get back to work.
Per serving (Yields 2 servings): NET CARBS: 3.5 g Total carbs: 5.0 g | Fiber: 1.5 g | Sugar alcohols: 0 g Fat: 32 g | Protein: 24 g Calories: ~410
Before you start
Pull and shred the dark meat from a pre-cooked rotisserie chicken.
Focus on the thighs and legs for the best fat content and flavor.
Ingredients
- pre-cooked dark meat chicken2 cup
- full-fat cream cheese3 oz
- unsalted butter2 tbsp
- cayenne pepper hot sauce1/4 cup
- garlic powder1/4 tsp
- black pepper1/4 tsp
- celery stalks6 large
- blue cheese crumbles1/4 cup
- fresh chives1 tbsp
Method
- 01
Whisk together the melted butter, hot sauce, garlic powder, and black pepper in a medium bowl.
The melted butter emulsifies with the vinegar-heavy hot sauce, creating that signature, clinging Buffalo richness.
- 02
Add the softened cream cheese to the sauce and vigorously whisk until it forms a smooth, vibrant orange base.
Use a fork to mash the cream cheese if it proves stubborn, ensuring no large lumps remain.
- 03
Fold the shredded chicken into the creamy buffalo mixture.
Toss thoroughly until every strand of chicken is heavily coated in the fat and spice.
- 04
Arrange the halved celery stalks on a plate and generously spoon the chicken salad into the deep groove of each stalk.
Pack it tightly from end to end.
- 05
Top the boats heavily with the blue cheese crumbles and a sprinkle of fresh chives.
Serve immediately for maximum crunch, or pack in an airtight container for tomorrow's lunch.
Notes
Microwave fridge-cold cream cheese for exactly 15 seconds before mixing.
This prevents the melted butter from seizing and ensures a perfectly smooth emulsion when building your sauce.
Do not use dry, boiled chicken breasts.
The keto diet relies on fat for fuel and flavor. Harvesting the dark meat from a supermarket rotisserie chicken saves time and provides superior satiety.
Always check the label on your hot sauce and skip bottled dressing.
You want original cayenne pepper sauce, which has zero carbs, rather than commercial 'Buffalo Wing Glazes' laden with high-fructose corn syrup. Similarly, skip bottled blue cheese dressings that hide sugar, relying instead on pure blue cheese crumbles.
From Keto 10 Minute Meals.