Buffalo Chicken Cucumber Boats
- Cook Time: 15 minutes
- Total Time: 15 minutes
- Diet: Low-Carb, Keto
Ingredients
Scale
- 2 large English cucumbers
- 2 cups cooked chicken, shredded or finely diced
- 1/3 cup buffalo hot sauce (such as Frank’s RedHot)
- 1/4 cup plain Greek yogurt or softened cream cheese
- 1/4 cup celery, finely diced
- 2 green onions, thinly sliced
- 1/4 cup blue cheese crumbles or feta
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- Optional: Ranch or blue cheese dressing for drizzling
Instructions
- Wash the English cucumbers thoroughly. Trim the ends and slice each cucumber in half lengthwise. Use a small metal spoon to gently scoop out the seeds and a bit of the flesh from the center, creating a “well” or boat shape. Pat the insides dry with a paper towel to remove excess moisture.
- In a medium mixing bowl, combine the shredded chicken, buffalo sauce, Greek yogurt (or cream cheese), diced celery, garlic powder, and half of the green onions. Stir until the chicken is evenly coated and the mixture is creamy. Taste and add salt or pepper if needed.
- Divide the buffalo chicken mixture evenly among the four cucumber halves. Use the back of a spoon to press the filling firmly into the hollowed-out centers of the cucumbers.
- Sprinkle the remaining green onions and the blue cheese crumbles over the top of the chicken. If desired, add a light drizzle of ranch or blue cheese dressing for extra creaminess. Slice each long boat into smaller sections for easier eating or serve them whole.
Find it online: https://www.yucolor.com/healthy/buffalo-chicken-cucumber-boats/