Ingredients
- 1 -2 large cucumbers
- 2 2/3 cups shredded, cooked chicken
- 1/2 tsp salt
- 1/2 cup Frank’s Red Hot
- 1/4 cup Whole30 Mayo (I use this recipe from The Healthy Foodie)
- 1/4 – 1/2 cup almond meal
- Seasoning for Chicken:
- 1/2 tsp cayenne pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp chili powder
- Mayo:
- 1 full egg
- 1 egg yolk
- 1 cup of LIGHT TASTING olive oil – not EVOO
- Juice of 1/2 lemon
- pinch of salt
- You’ll start here by combining your spice rub.
- Cut your chicken into about 2oz pieces, trim the fat, pat dry and rub with your spice mix.
- Place them on a baking sheet covered with cooking spray.
- Bake them off for about 15 mins, or until juices run clear and there is no longer any pink in the middle.
- Once finished, place your chicken in a medium mixing bowl to cool.
- When cool to the touch, shred the chicken with a fork (or with your hands if you’re a barbarian like me).
- If you haven’t already made your mayo, this is a great time to do it! Check out the method below.
- Add almond meal, mayo, and hot sauce to the pulled chicken in your bowl.
- Give it a big ole’ stir.
- Take about a tbsp of this mixture and scoop it onto your cucumber slices.
- Top with another cucumber slice and you’re done!
- If you’re transporting, it helps to throw a toothpick through them, just a tip!
- To Make Whole 30 Mayo
- Place eggs, lemon juice and salt into a blender.
- Pulse once or twice
- Turn the blender on and slowly the stream the olive oil into the mixture
- This will emulsify and thicken like magic and voila!