13 oz can organic chicken breast, shredded
1/2 cup raw cashews
1/2 cup paleo mayo, recipe to follow
2 tbls homemade ranch seasoning, recipe to follow
1/2 cup hot sauce, I used tessemae’s
1/2 tsp cayenne pepper, optional
1/4 tsp sea salt
1/8 tsp pepper
mayo
1 large egg
1 tbls meyer lemon juice, about 1/2 lemon
1 cup macadamia nut oil

ranch
1 tbsp dried parsley
3/4 tsp dried dill weed
1 tsp garlic powder
1 tsp onion powder
1 tsp dried onion flakes
1/2 tsp dried chives
1/2 tsp sea salt
1/4 tsp black pepper

13 oz can organic chicken breast, shredded 1/2 cup raw cashews 1/2 cup paleo mayo, recipe to follow 2 tbls homemade ranch seasoning, recipe to follow 1/2 cup hot sauce, I used tessemae’s 1/2 tsp cayenne pepper, optional 1/4 tsp sea salt 1/8 tsp pepper 1 large egg 1 tbls meyer lemon juice, about 1/2 lemon 1 cup macadamia nut oil 1 tbsp dried parsley 3/4 tsp dried dill weed 1 tsp garlic powder 1 tsp onion powder 1 tsp dried onion flakes 1/2 tsp dried chives 1/2 tsp sea salt 1/4 tsp black pepper

To make your mayo, you will need an immersion blender.Crack egg into tall jar wide enough to fit your immersion blender. Squeeze in lemon juice. Pour in oil and let egg settle to bottom of jar. Place blender into the jar until it hits the bottom. Blend for 30 seconds then slowly pull the blender up until all the oil is incorporated about 30 more seconds. Make sure you turn the blender off before pulling it out of the jar. You will only need 1/2 of this portion for the recipe. Save the remaining in an airtight container. It is good for a week after the date on your egg carton.
Heat oven to 350 degrees. Boil cashews in two cups of water for 30 minutes. While cashews are cooking combine all other ingredients. Once cashews are done, place cashews into your blender and mix until smooth with 1/4 cup cooking liquid. Fold in cashew cream with other ingredients. Place into small casserole dish or large ramekin. Cook for 20 minutes until top is a little crusty. Serve with celery sticks or carrots. Makes about 2 cups.