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Buffalo Chicken Celery Sticks

Buffalo Chicken Celery Sticks: A Healthy Crunchy Snack

Buffalo Chicken Celery Sticks are a tangy, protein-packed snack that combines the crispness of celery with a creamy, spicy filling, making them a perfect low-carb treat.
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 sticks
Course: Snack
Cuisine: American
Calories: 150

Ingredients
  

For the Chicken Mixture
  • 2 cups Shredded Chicken Consider using rotisserie chicken for convenience.
  • 1/2 cup Ranch Dressing Substitute with blue cheese dressing as preferred.
  • 1/4 cup Hot Buffalo Wing Sauce Frank's RedHot is a recommended brand.
  • 4 oz Cream Cheese Ensure it's softened for easy mixing.
  • 1 cup Celery Finely diced; choose crisp stalks.
  • 1/4 cup Onion Finely diced; consider using green onions.
  • 1 teaspoon Garlic Powder Fresh garlic can be used for stronger flavor.
  • to taste Salt Adjust according to personal preference.
  • to taste Pepper Adjust according to personal preference.
For the Celery Sticks
  • 5 large Celery Stalks Choose firm and unblemished stalks.

Equipment

  • Mixing bowl
  • spatula
  • knife
  • cutting board
  • Serving Platter

Method
 

Preparation
  1. In a large mixing bowl, combine shredded chicken, ranch dressing, hot buffalo wing sauce, and softened cream cheese. Mix until well incorporated.
  2. Add finely diced celery, onion, garlic powder, salt, and pepper to the mixture. Set aside for flavors to meld.
  3. Rinse and dry large celery stalks, then chop them into 4-5 inch segments.
  4. Fill each piece of celery with the buffalo chicken mixture and arrange them on a serving platter.

Nutrition

Serving: 1stickCalories: 150kcalCarbohydrates: 6gProtein: 12gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 450mgPotassium: 250mgFiber: 2gSugar: 1gVitamin A: 400IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

Serve immediately for the best texture. Prep the chicken mixture ahead of time and assemble just before serving for maximum freshness.

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