FROM 30/10'S KITCHEN...

Buffalo Chicken Celery Boats

Another Delicious 30/10 Recipe

RECIPE SUMMARY

 

Makes 2 servings: Each serving counts towards 1 serving of protein, 1 tablespoon oil, 2 cups of vegetables.

 

INGREDIENTS

 

 2 personal Servings of Chicken Breast
 2½ teaspoon Vinegar
 1 Egg Yolk
 ½ teaspoon Yellow Mustard
 ¾ cup Avocado Oil
 8 stalks of Celery, 3 inch pieces
 3 tablespoons Franks Red Hot Buffalo Sauce (adjust to preference)
 ¼ teaspoon dill, dried
 Sea Salt, to taste
 Black Pepper, to taste
 2 tablespoon Chives, sliced

 

DIRECTIONS

 

1

Preheat an oven to 375ºF

2

Season the chicken breast with sea salt and black pepper and place on a foil lined baking sheet. Place in the oven and cook for 20-30 minutes or until the internal temperature reaches 165ºF.

3

Make mayonnaise by combining vinegar, egg yolk, yellow mustard, and sea salt in in food processor, pulse until the mixture is a pale yellow color and lightly frothy. While blending slowly add in the oil to form a thick emulsion. Once the Mayonnaise is made remove ¼ cup for the dish and place the remainder in an airtight container in the refrigerator.

4

Remove the chicken from the oven and allow it to cool until it is easy to touch. Pull the chicken into shreds and place in a medium bowl.

5

Add the Franks Red Hot Buffalo Sauce, ¼ cup of reserved mayonnaise, and dried dill to the chicken and stir to combine. Check the seasonings and add sea salt, black pepper and Franks Red Hot Buffalo Sauce to taste.

6

Fill the sliced celery stalks with the chicken and garnish with the sliced chives.

7

*to make a buffalo chicken dip, place all ingredients except the celery in a food processor and pulse until the desired consistency is reached, serve with sliced vegetables like celery, carrots, cucumber, broccoli etc.

 

Ingredients

 2 personal Servings of Chicken Breast
 2½ teaspoon Vinegar
 1 Egg Yolk
 ½ teaspoon Yellow Mustard
 ¾ cup Avocado Oil
 8 stalks of Celery, 3 inch pieces
 3 tablespoons Franks Red Hot Buffalo Sauce (adjust to preference)
 ¼ teaspoon dill, dried
 Sea Salt, to taste
 Black Pepper, to taste
 2 tablespoon Chives, sliced

Directions

1

Preheat an oven to 375ºF

2

Season the chicken breast with sea salt and black pepper and place on a foil lined baking sheet. Place in the oven and cook for 20-30 minutes or until the internal temperature reaches 165ºF.

3

Make mayonnaise by combining vinegar, egg yolk, yellow mustard, and sea salt in in food processor, pulse until the mixture is a pale yellow color and lightly frothy. While blending slowly add in the oil to form a thick emulsion. Once the Mayonnaise is made remove ¼ cup for the dish and place the remainder in an airtight container in the refrigerator.

4

Remove the chicken from the oven and allow it to cool until it is easy to touch. Pull the chicken into shreds and place in a medium bowl.

5

Add the Franks Red Hot Buffalo Sauce, ¼ cup of reserved mayonnaise, and dried dill to the chicken and stir to combine. Check the seasonings and add sea salt, black pepper and Franks Red Hot Buffalo Sauce to taste.

6

Fill the sliced celery stalks with the chicken and garnish with the sliced chives.

7

*to make a buffalo chicken dip, place all ingredients except the celery in a food processor and pulse until the desired consistency is reached, serve with sliced vegetables like celery, carrots, cucumber, broccoli etc.

Buffalo Chicken Celery Boats

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