Description

A simple, no-cook snack that combines crunchy celery stalks with a creamy, spicy buffalo chicken filling. This dish offers sensory satisfaction and nourishment with minimal effort.

Ingredients

Scale

1 large bunch celery (8–10 stalks)
2 cups cooked shredded chicken
1/2 cup plain Greek yogurt (full-fat or 2%)
2–3 tbsp hot sauce (Frank’s RedHot or similar)
1/2 tsp garlic powder
2 stalks green onions, finely chopped
Sea salt and black pepper to taste

Instructions

Wash celery stalks thoroughly and pat dry. Trim the bottom base and top tips of each stalk to create clean, even ends.
Gently pull stalks away from the base to separate into individual boats. If stalks are thick, gently scrape out a small amount of inner pulp to make room for filling.
In a small mixing bowl, combine Greek yogurt and hot sauce. Stir until smooth and vibrant orange-red.
Add garlic powder, salt, and pepper to the yogurt mixture. Taste and adjust heat or tang as needed.
Fold in the shredded chicken and chopped green onions. Mix gently until the chicken is evenly coated.
Spoon about a tablespoon of the chicken mixture into each celery boat. Press gently without over-packing.
Place finished boats on a serving platter. Refrigerate for at least 15 minutes before serving to keep celery crisp.

Notes

For best results, serve chilled. If celery boats become soggy, it may be due to thin walls or sitting too long after assembly. Keep filling and celery separate until ready to eat. For a richer texture, mix in 2 tablespoons of softened cream cheese.

Prep Time: 13 minutes
Cook Time: 0 minutes
Category: Snack
Cuisine: American

Nutrition

Serving Size: 2 celery boats
Calories: 120
Sugar: 2
Sodium: 250
Fat: 5
Saturated Fat: 2
Carbohydrates: 4
Fiber: 1
Protein: 15

Keywords: healthy snack, buffalo chicken, celery boats, gluten-free, keto-friendly, quick recipe, self-care, no-cook