Ingredients:

  • 1 cup Whole30-compliant Mayonnaise
  • 2 tbsp Nutritional Yeast
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 0.5 tsp Dried Dill
  • 3 cups cooked shredded chicken breast
  • 0.5 cup Whole30-compliant Buffalo Sauce
  • 1 tbsp fresh lemon juice
  • 0.25 cup green onions, thinly sliced

Instructions:

  1. Prep the chicken. Shred 3 cups cooked chicken breast into bite-sized pieces.
  2. Mix the base. Combine 1 cup mayonnaise, 2 tbsp nutritional yeast, 1 tsp garlic powder, 1 tsp onion powder, and 0.5 tsp dried dill in a large bowl.
  3. Whisk until smooth. Ensure there are no clumps of spices or yeast until the mixture is a uniform pale yellow.
  4. Add the zing. Stir in 1 tbsp fresh lemon juice and 0.5 cup buffalo sauce.
  5. Fold in protein. Add the shredded chicken to the creamy mixture.
  6. Coat thoroughly. Stir with a spatula until every strand of chicken is fully coated and velvety.
  7. Transfer to dish. Spread the mixture evenly into an 8x8 baking dish or a small oven safe skillet.
  8. Heat it through. Bake at 350°F (180°C) for 10 minutes until the edges are lightly bubbling and the aroma fills the room.
  9. Garnish and serve. Sprinkle 0.25 cup sliced green onions over the top immediately before serving.