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Paleo Buffalo Chicken Dip uses 10 ingredients to make a delicious, easy, fast paleo appetizer

Paleo Buffalo Chicken Dip

This super simple recipe will wow all your party guests!
Prep Time 50 mins
Course Appetizer
Servings 6


  • 1 lb organic chicken breast
  • 3/4 cup paleo mayonaise see above
  • 1/3 cup Franks Red Hot sauce + 1 tbps
  • 1 tsp solid cooking fat like ghee or coconut oil
  • 1 cup yellow onion chopped
  • 1 tbsp minced garlic
  • 1/2 ripe avocado optional
  • 1 tbsp cilantro minced, optional
  • 3 tbsp onion minced, optional
  • 2 cups water
  • 1 tsp lemon juice


  • Preheat the oven to 325 degrees farenheit
  • In a sauce pan, bring water to a boil. Add chicken and cook until it reaches an internal temperature of 165 degrees (around 15-20 minutes)
  • Remove chicken and using two forks, shred it up (or add to your mixing stand with a hook attachment and let it do the shredding for you)
  • Heat the cooking fat in a skillet and sautee onions on medium until transluscent, stirring regularly to ensure they don't burn
  • Turn the heat to medium-low, add in the garlic and cook until fragrant (about 1-2 minutes)
  • Add the chicken, garlic, and onion to a bowl then top with the lemon juice, mayonaise and hot sauce. Stir to combine.
  • Transfer all ingredients to a casserole pan and place in the oven for 25 minutes
  • Remove from the oven and top with avocado and cilantro before serving with grain-free tortilla or plantain chips!
Keyword Paleo