Shredded Buffalo Chicken Bowls With Ranch And Celery

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 30 min · Chicken · gluten-free, keto, low-carb, high-protein

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Ingredients

• 1 lb boneless skinless chicken thighs
• 1/4 cup hot sauce
• 2 1/2 tbsp unsalted butter
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 1/2 tbsp buttermilk
• 2 oz blue cheese crumbles
• 3 stalks, sliced on the bias celery
• 1 hearts, chopped romaine lettuce
• 1 tbsp, chopped fresh dill
• 1/2 tsp garlic powder
• 3/4 tsp kosher salt
• 1/2 tsp black pepper

Method (tap to check — screen stays awake)

1. Season the thighs and simmer them in an inch of salted water for 15 minutes, until they shred easily when pressed with two forks. Drain and shred them while hot.
2. Melt the butter into the hot sauce over low heat, whisking until it turns glossy and stops separating, then toss the shredded chicken through it until every strand is coated.
3. Whisk the mayonnaise, sour cream, buttermilk, dill, garlic powder and pepper into a pourable ranch.
4. Build bowls with romaine and celery on the bottom, a heap of hot buffalo chicken on top, then the blue cheese crumbles.
5. Drizzle the ranch over generously and serve while the chicken is still warm against the cold lettuce.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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