Description
Buffalo Chicken Celery Sticks are a delicious, low-carb appetizer featuring shredded chicken tossed in a creamy and spicy buffalo sauce, served on crisp celery sticks and topped with blue cheese and green onions. Perfect for game day or casual gatherings, this dish combines classic buffalo flavors with a fresh, crunchy bite.
Ingredients
Scale
Buffalo Chicken Salad
- ½ cup Buffalo wing sauce
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- 2 oz cream cheese, softened
- 2 cups shredded cooked chicken
Assembly
- 12 celery sticks, washed and trimmed
- ¼ cup blue cheese crumbles
- 3-4 green onions, diced
Instructions
- Make Buffalo Chicken Sauce: In a saucepan over medium heat, combine the buffalo wing sauce, garlic powder, and onion powder. Heat the mixture until it comes to a gentle bubble.
- Add Cream Cheese: Stir in the softened cream cheese and continue to cook, stirring frequently, until the cheese has melted completely and the sauce is smooth.
- Mix in Chicken: Remove the saucepan from heat and fold in the shredded cooked chicken, ensuring it is well coated with the buffalo sauce mixture.
- Chill: Transfer the buffalo chicken mixture to a bowl, cover, and refrigerate for 1 hour to let the flavors meld and the mixture firm up slightly.
- Prepare Celery Sticks: While the chicken salad chills, wash and trim the celery sticks, cutting them into serving-size pieces if desired.
- Assemble and Serve: Spread the chilled buffalo chicken salad evenly onto each celery stick. Garnish with blue cheese crumbles and diced green onions for added flavor and a fresh crunch. Serve immediately.
Notes
- You can substitute ranch dressing for blue cheese if preferred.
- For a milder flavor, reduce the buffalo wing sauce amount or use a mild sauce.
- The recipe can be made ahead; keep assembled celery sticks refrigerated until serving to maintain crispness.
- Use rotisserie chicken or leftover cooked chicken to save time.
- For a dairy-free version, omit cream cheese and blue cheese, or use suitable alternatives.
