Bring a large, lidded pot of water to a low simmer. Add chicken breasts; cover and poach 10 minutes or until cooked through. Cool slightly. Dice and place in a large bowl with diced celery.
In a separate bowl, whisk together buttermilk, light mayo, Buffalo sauce, chives and dill. Pour into bowl with chicken. Mix well. Serve with celery and carrot sticks.
