Buffalo Chicken Celery Boats

• 100 g Cooked chicken breast, shredded (3.5 oz)
• 40 g Nonfat Greek yogurt (2¾ tbsp)
• 25 g Buffalo wing sauce (0.9 oz)
• 0.5 g Garlic powder (⅛ tsp)
• 0.3 g Black pepper (⅛ tsp)
• 120 g (3 large ribs) Celery ribs
• 15 g Blue cheese, crumbled (1⅔ tbsp)
• 5 g raw (½ scallion) Scallion

You'll need: Medium bowl, Fork, Knife and cutting board, Spoon.

Method

1. Cut the celery boats

   Wash the celery and trim the ends. Cut each rib into 8 cm (3 inch) lengths so they lie flat like little boats.

   Pick the wide, curved ribs from the middle of the bunch. They hold the most filling.

2. Mix the buffalo chicken

   Shred the cooked chicken finely with two forks. Stir it in the bowl with the yogurt, buffalo sauce, garlic powder and pepper until creamy and evenly orange.

   Use chicken that's fully cooked and cold from the fridge. It shreds cleanly and keeps the filling firm.

3. Fill and top

   Spoon the buffalo chicken into the celery boats, pressing it in lightly. Crumble the blue cheese over the top and sprinkle with sliced scallion. Eat right away or chill for up to 30 minutes.

   Pat the celery dry first, or the filling slides right out.

Swaps

• Blue cheese, crumbled → Feta cheeseMilder and a bit less sharp, about 20 kcal fewer.
• Cooked chicken breast, shredded → Canned chicken breast, drainedZero cooking and just as lean; drain it well.