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Effingham Magazine

Buffalo Chicken Celery Boats


1/3 c. Frank's hot sauce 2 tbsp. mayonnaise kosher salt Freshly ground black pepper 2 c. shredded rotisserie chicken 4 stalks celery, cut into 3" pieces 1/3 c. crumbled blue cheese Ranch, for drizzling chives, for garnish



In a medium bowl, whisk together hot sauce and mayo and season with salt and pepper. Pour over shredded chicken and mix to combine.

Spoon chicken mixture into celery boats.

Top with blue cheese, drizzle with ranch and garnish with chives.


Recipe taken from: