100g Chicken Breast
150g Celery
20g Onion
1/2 T President's Choice Buffalo Sauce
Salt and Pepper to taste
Pam or vegetable spray
Spray a castiron pan with vegetable spray, and brown the chicken on each side for 2 minutes.
I chopped some of the 150g of celery, as well as 20g of onion for some flavour and added them to one side of the pan to brown and soften slightly.
Saute the celery mixture for 2-3 minutes, or until desired softness. Continue cooking the chicken.
Then, shred the chicken right in the pan using a fork and knife.
Toss together and then put mixture in a bowl.
I found this sauce at Superstore, and it is zero everything except for sodium! The plus side is that it has even less sodium than hot sauce. It is packed with flavor and you only need a little.
Toss the celery and chicken mixture with 1/2 - 1 tablespoon of sauce, depending on how spicy you like it. Scoop onto your plate, along with the rest of the 150g serving of celery, which I made into sticks. You could also chop the celery and make a lemon juice or apple cider vinaigrette instead.
Serve and be prepared for a flavor-packed lunch or dinner!
Calories: 143
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