You can use any compliant hot sauce in place of the Frank's but I prefer the taste of Frank's for real Buffalo flavor.
Makes 6 standard servings protein and healthy fat
1.5 pounds boneless, skinless chicken breast
1 T olive oil
Sea salt and Black Pepper
1 cup FMD compliant Mayo
¼ cup canned full fat coconut milk
1 cup Frank’s Hot Sauce- regular
1 T vinegar- any type except white
1 T lemon juice
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked or sweet paprika
1 tsp sea salt
Green onions, for garnish
Carrot sticks, celery sticks, crackers for serving
Preheat the oven to 375 degrees. Add the chicken breast to a baking dish and drizzle with olive oil, salt, and pepper. Bake for 20-25 minutes or until the chicken is cooked to 160 degrees on instant read thermometer. When the chicken is fully cooked, remove it from the oven shred.
Put the mayo, coconut milk, hot sauce, vinegar, lemon juice, garlic powder, onion powder, paprika, and salt to a mixing bowl. Whisk all of the ingredients together until well combined.
Add the shredded chicken to the buffalo sauce mixture and stir until well combined.
Pour the dip into a 9-inch baking dish and bake at 425 degrees for 20-25 minutes until the dip is bubbly. Remove the dip from the oven. Top with chopped green onions. Let cool for a few minutes before serving with your favorite veggies and crackers.