This buffalo chicken has all the goodness of wings without the guilt. It makes for the perfect party plate.
4 boneless chicken thighs, cut into 1-2” pieces
3 T. Greek yogurt
1 t. honey
2 T. hot sauce
1 T. butter, melted
1 T. plus 1 1/2 t. olive oil
2 celery stalks, trimmed
1/2 t. lemon juice
1 T. green onions, chopped
1 T. blue cheese, crumbled
Salt and pepper
Combine chicken with yogurt, honey and 1 T. hot sauce. Place in ziplock bag and let sit in the refrigerator for 30 minutes. Remove from bag and pat dry with paper towels. Season with salt and pepper.
Heat 1 T. olive oil in a non-stick pan over medium heat. Add chicken and let sear until browned. Flip and let cook through and brown on the other side. Remove from heat and let rest.
Using a mandoline or carefully with a knife, slice celery very thinly. Thin slices are the secret to this salad. Toss with remaining 1 1/2 t. olive oil, lemon juice, green onions, blue cheese and salt and pepper and set aside.
In a small bowl, combine butter and remaining 1 T. hot sauce to make buffalo sauce.
Place celery salad and chicken on a plate and drizzle with buffalo sauce. Enjoy!