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Arugula Chicken Dip

Yields6 Servings

 5 Good Ranchers Plain Chicken Breasts
 1 White Onion
 5 oz Fresh Arugula (1 container)
 2 cups Mayo (Preferably Paleo or Hellman's Vegan for egg free)
 1.50 cups Grated Pecorino Romano or Parmesan
 Olive oil, Salt, Pepper & Granulated Garlic
 1 Bunch Fresh Chives
 (optional) Red pepper flakes

Pre-heat oven to 375. In a casserole dish line the chicken breasts and drizzle with olive oil. Season both sides with salt, black pepper and granulated garlic. Cover the pan with foil and cook for 45 minutes


Shred the chicken with two forks, or a hand mixer, until finely shredded.


In a bowl mix together the mayo, pecorino Romano and the chives cut into small pieces. Measure the chives with your heart :) As long as you have a few tablespoons worth, you're good to go!


Chop the onion and sautée in a frying pan with a Tbsp of olive oil until they are fully cooked. Add in the arugula and stir well. If the onions begin to stick add another Tbsp of olive oil. Cook until they are fully wilted.


Mix the shredded chicken with the arugula mixture. If you would like stir in 1-2 tsp of red chili flakes for a subtle kick. Put the mixture in a casserole dish

Styling suggestion: wipe the slides clean of excessive mixture, so they don't burn in the oven. This gives you a clean presentation.

Bake on 375 for 30 minutes, uncovered


When the mixture is done it should be golden on top and bubbling. Serve hot with pita, toasted baguette, cucumbers or carrot sticks!

Recipe hack, When hot, you can also stir in pasta (gluten free or regular) to make a delicious creamy pasta dish

Nutrition Facts

Servings 6