Ingredients
6 oz cooked shredded chicken breast
2 tbsp buffalo sauce (non-alcoholic)
1/2 English cucumber, thinly sliced
1/4 cup Greek yogurt (non-fat or whole milk)
1 tsp lemon juice
1 tbsp chopped chives
2 tbsp diced celery
1 tbsp finely chopped red onion
Optional: hot sauce or paprika for seasoning
Instructions
Preheat oven to 375°F (190°C) if using baked chicken.
Shred cooked chicken and mix with buffalo sauce until coated.
In a bowl, combine Greek yogurt, lemon juice, and 1 tbsp chives to make a creamy sauce.
Layer shredded chicken in 4 cups first, followed by cucumber slices, celery, and red onion.
Spoon yogurt sauce over each cup and top with remaining chives.
Chill in refrigerator for at least 15 minutes before serving.
Notes
Store assembled cups in airtight containers in the fridge for up to 3 days.
Customize with avocado or bell peppers for extra crunch.
Use low-fat mayo instead of Greek yogurt for a different creamy base.
- Prep Time: 20
- Cook Time: 15
- Category: High Protein Meals
- Method: Mixing
- Cuisine: American Fusion
- Diet: High-Protein
Nutrition
- Serving Size: 1 lunch cup
- Calories: 280
- Sugar: 5g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 65mg