Recipe adapted from Katie Did
Makes 4 Servings
1 pound chicken
1 egg yolk
1 tbsp lemon juice
1 tsp minced garlic
1 tsp mustard
½ cup lite olive oil
¼ cup hot sauce
Preheat oven to 375 degrees. Cover chicken breasts in water and bring to boil for 3-4 minutes until white; cook through. Drain and allow to cool. Meanwhile, in a food processor, blend together egg yolk, lemon juice, garlic and mustard. Slowly stream in olive oil until thick mayonnaise is made. Add hot sauce and chicken. Pulse until blended and chicken is shredded. Pour into small casserole dish and bake for 25 minutes. Serve with celery.
Nutritional Information: 389 calories, 1 carb, 30 fat grams and 27 protein grams.
Review: WOW. This tastes amazing. I’ve eaten it straight, as well as over lettuce as a Buffalo Chicken Salad. The dip is great with celery, and you can just make it 8 servings for 8 snacks. We’ve already made this twice and it’s easy to double for more meals or snacks!
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| As a salad! |
1 comment:
One of my favorite paleo dishes and very easy to make!
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