Buffalo Chicken Scoops

Buffalo Chicken Scoops

Appropriate for CKD, Diabetes

6 Servings
(8 scoops per serving)


6 oz. chicken breasts, skinless & boneless
1 1/2 cups no-salt added chicken stock
1 cup fat free sour cream
3 oz. Blue Cheese crumbles
3/4 teaspoon Garlic Powder
3/4 teaspoon Onion Powder
8 stalks of celery, diced
1 tablespoon Sriracha hot sauce
48 scoop-shaped corn chips


Poach the chicken breasts in the chicken stock for 20 minutes or until the chicken is cooked through. While the chicken is cooking mix the sour cream, blue cheese crumbles, garlic powder and onion powder together. When the chicken is cooked, remove from the liquid and dice the chicken. Coat the chicken with the Sriracha hot sauce. Portion out the chicken in to the scoop shaped chips, spoon about 3/4 teaspoon of sour cream mixture over the chicken, add a slice of celery and a drop of hot sauce.

Analysis per serving:

Calories 203, total fat 8.7 g, saturated fat 3.4 g, monounsaturated fat 1.2 g, polyunsaturated fat 0.2 g, cholesterol 31 mg, calcium 153 mg, sodium 487 mg, phosphorus 159 mg, potassium 262 mg, total carbohydrates 19.5 g, dietary fiber 1 g, sugar 0.7 g, protein 12.6 g

This recipe was submitted by CKD patient Chef Duane Sunwold.