Buffalo chicken cucumber boats
30 min · 27 g protein · 186 cals / serving
Ice-cold cucumber halves hollowed out and heaped with tangy, spicy buffalo chicken salad: shredded chicken in hot sauce and creamy yogurt, crunchy celery, scallions and a crumble of blue cheese. All the wing-night flavour, with a crunch you can pick up and eat.
Ingredients
- 6 oz chicken breast, or 140 g cooked rotisserie breast
- 2 small cucumbers, about 400 g before scooping
Buffalo dressing
- 2 tbsp cayenne pepper hot sauce, a cayenne pepper sauce
- 1/4 cup nonfat Greek yogurt
- 1/4 tsp garlic powder
- 1 stalk celery, finely diced
- 1 green onion, thinly sliced
- 2 tbsp crumbled blue cheese
- 1 tsp chopped fresh dill (optional)
Steps
- Put the chicken in a small pan, cover with water, add a pinch of salt and bring to a bare simmer. Poach gently for 12–15 minutes, until the thickest part reaches 165°F. Let it cool for 5 minutes, then shred with two forks.
- Halve the cucumbers lengthwise and scoop out the seeds with a teaspoon to make boats. Pat them dry inside and out.
- Stir the hot sauce, yogurt and garlic powder together, then fold in the shredded chicken, celery and most of the scallion.
- Heap the chicken into the cucumber boats, scatter the blue cheese, the last of the scallion and the dill over, and add an extra dash of hot sauce if you like it fiery. Cut each boat in half to serve.
Good to know
Not a blue cheese fan?
Use a tablespoon of grated sharp cheddar (about the same score) or crumbled feta instead, or stir a pinch of dried dill and onion powder into the yogurt for a ranch-style dressing.
Make ahead?
The buffalo chicken keeps three days in the fridge and tastes even better the next day. Scoop and fill the cucumbers just before eating so they stay crisp.
Shortcut?
Shred 140 g of cooked rotisserie chicken breast (skin removed) or use a can of chicken breast, drained, and skip step 1.
Per
- Calories
- 61
- Protein
- (60%)
- 9 g
- Fat
- (23%)
- 2 g
- Carbohydrates
- (17%)
- 3 g
- of which sugar
- 1 g
- Fiber
- <1 g
- Sodium
- 182 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 372 kcal goes into the pot and 675 g of ingredients comes out as about 610 g of food: 61 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.