This Whole30 egg roll in a bowl with creamy chili sauce is a wonderfully flavorful, quick Whole30 recipe. This low carb, keto, and paleo recipe is an addictive Asian dinner the whole family will love. Made in one skillet. Whole 30 Snacks | Whole 30 | Whole 30 Recipes | Whole 30 Recipes Crockpot | Whole 30 Dinner | Whole 30 Breakfast
Prep time: Cook time: Total time:
Yield: 2 Servings
Ingredients: 3 1/2 cups cooked chicken (,chopped) 3 tbsp compliant pickles (,chopped) 1/3 cup sweet onions (,finely diced) salt and pepper to taste 1/4 tsp dill weed (,for garnish) etc.
Instructions:
First step, Cook your chicken as desired. Boil, grill, bake or use a compliant rotisserie chicken. Rough chop the chicken, pickles and onions. Add to a mixing bowl.
Step 02, Place the mixing bowl to the side and make the homemade Buffalo Dill Mayo.
Step three, Add in the Whole30 compliant mayo into a mason jar. Here is my recipe for homemade mayo (1 cup of light olive oil, 1 egg, 1/2 teaspoon mustard powder, 1/2 teaspoon salt, 1/2 tsp lemon juice) Add all your ingredients to a mason jar and use your immersion blender to mix together until thick and creamy. If you don’t have an immersion blender add everything to a blender except the olive oil and turn on to slow/medium speed and slowly add the olive oil until thick and creamy.
Thanks to: https://40aprons.com/whole30-egg-roll-bowl-paleo/
