Creamy dairy free buffalo chicken and cauliflower rice bake. Perfect for dipping veggies, chips, or loading on a baked potato! This “cheesy” creamy dip makes the perfect lunch when paired with a handful of carrot sticks! Paleo, whole30, and gluten free.
I don’t watch football.
And I didn’t tune into the super bowl.
And buffalo dip has a reputation of being a football/game-day, finger food.
But all that goes out the window, because I do none of the above!
But, I still have the need for this dip in my life! It’s creamy, dairy free, and taste like it has cheese, so basically, I’m so there it’s not even funny.
Lunch today looked like a giant plate of veggie slices and a scoop of this creamy buffalo dip, made with chicken, cauliflower rice, and a whole lot of spicy dairy free buffalo cream sauce!
buffalo chicken- how to
This stuff though! It’s spicy, creamy, packed with buffalo flavor, and incredibly easy to make! If you don’t have cooked shredded chicken on hand, no worries bro! You can make it EASY at home in 15 minutes!!
How to make shredded chicken: Bring a medium/large pot of water to a boil and add 1 teaspoon sea salt.
Add chicken breasts to boiling water and simmer for 15-30 minutes until cooked through (no pink left!).
Then remove chicken from water and shred between two forks.
Viola!
Shredded chicken.
SO easy, right!?
Now, let the buffalo-veggie-or-chip-cheesey-sauce-dipping commence!
My sister and I have been doing a clean eating challenge this month.
I know, you’re thinking, isn’t paleo clean eating???
Well, yassss….
but I like to bake cookies, you guys.
And I love my vegan cheesecake bites!
And I love tahini, and almond butter, AND ALMOND BUTTER!
By the spoonful!
So, we decided to keep it strictly protein, veg, and fruit this month and see how we fare. 🙂
Wish us luck!
What I realized is this: protein, protein, vegetables, and you know… more protein and vegetables.
Basically, make sure you always have both on hand; preferably in an already prepared style that tastes like something edible and delicious, to avoid any childlike outbursts of tears and tantrum like behavior, due to lack of food. 🙂
Buffalo chicken dip got me covered.
So, whether you are watching a football game or only eating rabbit food for the month of February, this buffalo dip will do the trick! 🙂
Tasty, yummy, healthy, and yes- vegetables and protein.
*Pro tip! Store your leftovers in these glasslock containers for future munchings.
Creamy Buffalo Chicken Cauliflower Rice Bake
Ingredients
- 3 cups (2 chicken breasts) cooked shredded chicken breast *see recipes notes for how to make
- 16 oz cauliflower rice can be exchanged for more chicken
- 3/4 cup full fat coconut milk use Chaokoh brand for thick and creamy results!
- 1/2 cup paleo mayonnaise I use Primal Kitchen
- 1/2 cup Frank's Hot sauce
- 3 tablespoons ranch seasoning homemade for whole30
- 1 tablespoon coconut aminos
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon garlic
- 1/4 teaspoon smoked paprika
Instructions
- Preheat oven to 350F.
- Blend all ingredients for sauce by hand or in a blender. Layer shredded chicken (see notes for how to cook chicken) and cauliflower rice into a 8" by 8" baking dish and cover with sauce.
- Bake on 350F for 50-60 minutes until golden and crispy on the edges. Dip with vegetables, chips, or add to a baked potato or sandwich.
Recipe Notes
How to make shredded chicken: Bring a medium/large pot of water to a boil and add 1 teaspoon sea salt. Add chicken breasts and simmer for 15-30 minutes until cooked through (no pink left!). Then remove chicken from the water and shred between two forks.