• 1 1/2  pounds 
    boneless skinless chicken breasts
  • 2   large ribs 
    celery, diced, plus more, cut into sticks, for dipping
  • 1/4  cup 
  • 1/4  cup 
    light mayo
  • 1/4  cup 
    mild Buffalo sauce
  • 1/4  cup 
    chopped chives
  • 2   tablespoons 
    chopped dill Carrot sticks, for dipping
Bring a large, lidded pot of water to a low simmer. Add chicken breasts; cover and poach 10 minutes or until cooked through. Cool slightly. Dice and place in a large bowl with diced celery.
In a separate bowl, whisk together buttermilk, light mayo, Buffalo sauce, chives and dill. Pour into bowl with chicken. Mix well. Serve with celery and carrot sticks.
Nutrition information
Per Serving: cal. (kcal) 216, Fat, total (g) 7, chol. (mg) 88, sat. fat (g) 1, carb. (g) 3, fiber (g) 0, pro. (g) 34, sodium (mg) 244, Percent Daily Values are based on a 2,000 calorie diet
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