Pin There's something about a celery boat that transported me back to a potluck where my coworker Sarah brought these and they disappeared in minutes. She caught me eyeing the last one and whispered that the secret was keeping everything cold and the buffalo sauce really hot, creating this perfect clash of temperatures. I went home that night determined to crack her formula, and what started as casual experimentation became my go-to when I need something that looks fancy but requires barely any effort. The celery stays crisp, the chicken gets spicy, and somehow the blue cheese just makes sense.
My sister texted me a photo of these from her kitchen last month saying she made them for a date night appetizer and couldn't believe how impressed her partner was. She laughed that he thought she'd ordered catering when really she just combined a rotisserie chicken with three pantry staples. That's when I realized these little boats had quietly become the thing people ask me to bring, the dish that makes you look like you know what you're doing without actually being complicated.
Ingredients
- Cooked chicken breast, shredded (1 1/2 cups): Use a rotisserie chicken if you want to skip cooking entirely—nobody will know, and the slight char actually adds something. Shred it while it's still warm for easier pulling.
- Buffalo wing sauce, sugar-free (1/4 cup): This is where the heat lives, so taste as you go because some brands pack more punch than others.
- Mayonnaise (2 tablespoons): Binds everything together and mellows the spice just enough; Greek yogurt works if you want lighter, but mayo gives you that creamy richness that makes people wonder what your secret is.
- Unsalted butter, melted (1 tablespoon): A small touch that adds richness and helps the flavors coat the chicken evenly.
- Garlic powder and onion powder (1/4 teaspoon each): These aren't optional—they add depth that makes the whole thing taste intentional instead of just hot and bland.
- Salt and pepper: Taste and adjust because your buffalo sauce might already be seasoned differently than mine.
- Celery stalks, large (8 pieces cut into 3–4-inch sections): Pick the straightest ones because they're easier to fill and look more impressive on the plate.
- Blue cheese, crumbled (1/3 cup): This is the punchline—tangy and salty against the spice, so don't skimp or substitute carelessly.
- Fresh chives, finely chopped (2 tablespoons, optional): They add a bright onion note and a bit of green that catches the eye, but I've skipped them a hundred times too.
Instructions
- Mix the buffalo chicken:
- In a bowl, combine your shredded chicken with buffalo sauce, mayo, melted butter, garlic powder, and onion powder, stirring until every piece of chicken gets coated in that spicy, creamy mixture. Taste it right then—this is your only chance to adjust the seasoning before it goes into the celery.
- Prepare your celery:
- Arrange the celery pieces on your serving plate like little boats waiting to be filled. If they're sitting around for more than a few minutes, stand them upright so any moisture drains away and keeps them crisp.
- Fill with intention:
- Spoon or pipe the chicken mixture generously into each celery hollow, mounding it slightly so it looks abundant. A piping bag makes you look organized, but a small spoon works just as well and honestly feels more honest.
- Top and finish:
- Sprinkle each boat with crumbled blue cheese, letting some pieces tumble down the sides, then scatter chives over the top if you're using them. The contrast of colors makes it look intentional, and the cheese adds that final salty punch.
- Serve or chill:
- Eat them right away while the celery is still snappy and cold, or cover loosely and refrigerate up to 2 hours—just don't assemble them ahead or they'll get soggy and that defeats the purpose.
Pin Last summer I made these for my neighbor's backyard thing, and a kid who normally only eats chicken nuggets grabbed three in a row without hesitation. His mom looked shocked, but I wasn't—sometimes the simplest things hit different when the temperature is right and the flavors are bold enough to cut through. It became this funny moment where a keto appetizer accidentally became the thing that got a picky eater to branch out.
The Buffalo Sauce Choice Matters
Not all buffalo sauces taste the same, and the difference shows up immediately in these boats. I've used Frank's RedHot, store brands, and once made my own hot sauce mixture, and each version shifted the whole flavor profile slightly. The key is picking a keto-friendly brand that doesn't leave a chemical aftertaste—read the label, taste a tiny bit straight from the bottle, and go from there. Some sauces are vinegary, others have more butter undertones, so what you choose determines whether these taste like a wing night or something more refined.
Temperature and Texture Are Everything
The magic of these boats lives in the contrast: cold, crisp celery meeting warm, spicy chicken and cool, tangy cheese. If everything is the same temperature, the whole thing goes flat. I learned this the hard way when I prepped these ahead and let everything sit at room temperature—they tasted fine, but they lost that snap that makes people's eyes light up when they bite down.
Variations and Swaps That Actually Work
These boats are flexible enough to bend with whatever you have on hand or whatever you're craving. The framework is solid, so you can play within it without everything falling apart. I've rotated toppings, experimented with different cheeses, and adjusted the heat level based on who's eating them, and the core idea has held up every time.
- Swap blue cheese for crumbled feta if you want something tangier but slightly milder, or use ranch dressing if you're feeding people who find blue cheese intimidating.
- Add a tiny sprinkle of cayenne pepper to the chicken mixture if you want to amp up the heat without diluting the buffalo flavor with more sauce.
- Use Greek yogurt instead of mayo if you want the whole thing lighter—it works, though you lose a tiny bit of richness that makes these feel indulgent.
Pin These boats work whether you're justifying keto choices at a party or just looking for something that tastes good and doesn't require a stove. They're proof that simple combinations, when done right, become something people remember.
Recipe FAQ
- → Can I prepare the chicken mixture ahead of time?
Yes, the buffalo chicken mixture can be made in advance and stored in the refrigerator for up to 2 days to enhance the flavors.
- → What can I use as a blue cheese substitute?
Feta cheese or ranch dressing work well as alternatives to blue cheese, providing a creamy, tangy contrast.
- → How can I add extra heat to this dish?
Adding a dash of cayenne pepper or extra buffalo wing sauce to the chicken mixture increases the spiciness.
- → Is there a lighter option for mayonnaise in the mix?
Greek yogurt can replace mayonnaise for a lighter texture and tangy flavor in the chicken mixture.
- → What are the best tools to prepare these celery boats?
A mixing bowl, spoon or piping bag, cutting board, and knife make assembly quick and easy.
- → Can these be served chilled or only fresh?
They can be refrigerated up to 2 hours before serving for a chilled, refreshing bite without losing crunch.