| | 5 INGREDIENT BUFFALO CHICKEN DIP

Author / Samantha Flaherty

Prep: 20 minutes/ Cook: 15 minutes

Prep: 20 minutes Cook: 15 minutes

It’s football season which means beer, chicken wings, chips and dip. Here is the Power Athlete spin on Buffalo Chicken Dip. It is quick and easy and destined to be a crowd favorite. 

The most time consuming part of the cooking process is boiling the water and cooking the chicken.  Mixing the sauce and combining the ingredients only takes a couple minutes.

Ingredients:

2 Cups shredded chicken breast (approximately 2 chicken breasts, boiled, and shredded)

1 cup Greek yogurt, I used Siggi’s 

½ cup Frank’s Red Hot Sauce

1 Ranch dressing packet

½ cup Shredded Cheddar Cheese + Cheese to sprinkle on top

Optional Garnish:

Bleu Cheese Crumbles

Diced Green Onion

Items to Dip:

Celery sticks

Carrots sticks

Bell Pepper sticks

Tortilla Chips


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Directions:

Preheat the oven to 350 degrees.

Prepare the Chicken:

  • Bring enough water to cover the chicken breasts in a pot to a boil on the stove. Once boiling, add the chicken to the water and cook until white all the way through. Approximately 10-15 minutes.
  • Once the chicken is cooked, you need to shred it. You can do this by using two forks, or the method I prefer is using my Kitchen Aid. Place the cooked chicken in the bowl with the KitchenAid paddle attachment, cover the bowl with a towel so the chicken doesn’t shoot everywhere, and turn on low. This is an easy way to shred chicken! I use this method all the time.

Prepare the Sauce:

  • While the chicken is cooking, mix together the yogurt with the ranch packet.  Once it is mixed, add in the hot sauce, and then the shredded cheese.

Once the chicken is shredded, mix it in with the yogurt sauce and ½ cup of the cheese. Once mixed together, put the mixture into an 8×8 pan or your favorite oven safe serving dish. Sprinkle with the remaining cheese and bake for 10-15 minutes or until the cheese is melted and the dip is warmed all the way through.  Serve with cut veggies, tortilla chips, or gluten free pretzels!

Let us know how this recipe goes!  Load your final product to Instagram and be sure to tag @powerathletehq and #powerathletenutrition #servesone #powerathletenutritioncoaching

If you are someone who is ready to make the change happen, ready to take back your health, and ready to truly start unlocking your potential, hit us up and we will steer you towards your goals.

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AUTHOR

Samantha Flaherty

Samantha has been an athlete since childhood, focusing on gymnastics, track and field, and cross-country. Samantha found CrossFit, and eventually CrossFit Football as a means to continue personal performance and fill a competitive void. These all led her to Power Athlete, the methodology course, and eventually to earning her Block One. She currently works in the greater Raleigh, North Carolina area as a Power Athlete Nutrition Coach and as a Personal Trainer applying the Power Athlete principles with all of her clients.

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