Cheesy Buffalo Chicken Bread Boats

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes


  • Vita Ice Peach Mango for serving
  • 1 large Bread Loaf such as ciabatta
  • 2 tbsp. Olive Oil
  • 3-4 tbsp. Pesto
  • 2 cups Rotisserie Chicken shredded
  • 1 ½ cups Mexican Cheese shredded, divided
  • ½ cup Grated Parmesan
  • ¼ cup Sour Cream
  • cup Buffalo Sauce or to taste
  • cup Pesto
  • ¼ cup Fresh Cilantro plus more for garnishing
  • ¼ cup Scallions chopped
  • Ranch for serving


  • Slice the ciabatta in half lengthwise. Remove most of the insides of the bread to create room for the buffalo chicken. Drizzle both sides with olive oil. Broil on HIGH for 1-2 minutes, until golden.
  • Generously slather the pesto on both slices.
  • In a large bowl, combine the shredded rotisserie chicken, ¾ cup of the shredded cheese, parmesan, sour cream, buffalo sauce, chopped cilantro, and scallions. Mix well.
  • Evenly divide the buffalo chicken among the two bread halves. Top with the remaining shredded cheese.
  • Broil on HIGH for 1-3 minutes, until cheese is melted and bubbly on top.
  • Garnish with fresh cilantro.
  • Enjoy warm with ranch on the side and Vita Ice Peach Mango for a complimentary refreshment!