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  • 1 1/2 pounds boneless skinless chicken breasts
  • 2 large ribs celery, diced, plus more, cut into sticks, for dipping
  • 1/4 cup buttermilk
  • 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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