Chosen Foods Mayo 100% Avocado Oil Squeeze Bottle Keto Classic Description
Dip into our clean take on a classic spread. Made with 100% pure avocado oil, cage-free eggs, organic vinegar, organic mustard, and spices, it’s rich and slightly tangy—perfect for everyday use.
• Our original Classic Avocado Oil Mayo recipe, otherwise known as your new go-to spread.
• For sandwiches, salads, dips, and marinades: Spread on burgers, wraps and tortillas, roast fresh vegetables, or mix with a dash of vinegar to create a homemade salad dressing.
• Unsweetened, gluten-free, healthy, Certified Non-GMO, and free of soy, canola, and other oils.
• Try our avocado-based oils, sprays, mayos, dressings and marinades to elevate the everyday!
Directions
Refrigerate after opening. Good for two months in refrigerator.
Free Of
GMOs, gluten, soy and canola oil.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1 Tbsp. (14 g)
Servings per Container: About 22
| Amount Per Serving | % Daily Value |
|
| Calories | 100 | |
|
| Total Fat | 11 g | 14% |
|
| Saturated Fat | 1.5 g | 8% |
|
| Trans Fat | 0 g | |
|
| Polyunsaturated Fat | 1.5 g | |
|
| Monounsaturated Fat | 8 g | |
|
| Cholesterol | 15 mg | 5% |
|
| Sodium | 50 mg | 2% |
|
| Total Carbohydrate | 0 g | 0% |
|
| Protein | 0 g | |
|
Not a significant source of dietary fiber, total sugars, added sugars, vitamin D, calcium, iron and potassium.
Other Ingredients: Avocado oil, filtered water, egg yolks, whole eggs*, distilled white vinegar*, mustard* (distilled vinegar*, water, mustard seed*, salt, spices*), salt, rosemary extract* (for freshness).
Contains: Egg. *=Organic
Warnings
Cold Weather Warning: Our Mayos and Dressings are at risk of natural separation if exposed to freezing temperatures during transit. While safe to eat, it may not look or taste as intended.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
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Breaded Chicken Bites (Gluten-Free)
[vc_row][vc_column][vc_column_text]These homemade breaded chicken bites offer a gluten-free twist on a family favorite. Made with simple, wholesome ingredients, they're perfect for lunchboxes, family friendly dinners or weekday meal prep. Plus, they're customizable with your favorite dipping sauces. Get ready to savor the crispy texture and delicious flavor of these classic nuggets.
Breaded Chicken Bites (Gluten-Free)
- 1 lb. chicken breast (trimmed and cut into 1” cubes)
- 1/2 tsp. salt
- 1/2 tsp. black pepper (ground)
- 1/2 tsp. garlic powder
- 1/4 cup cassava flour
- 2 eggs (whisked until frothy)
- 2 Tbsp. water
- 5 oz. cassava tortilla chips (sea salt or lime variety, crushed in food processor or by hand in package, until coarsely crumbled.)
- Coconut oil spray
Maple Mustard Dip
- 1/4 cup dijon mustard
- 2 Tbsp. maple syrup or honey
- 1/4 cup avocado mayonnaise
Ranch Dressing Dip
- 1/2 cup Greek-style coconut yogurt
- 1/4 cup avocado oil mayonnaise
- 1/4 cup unsweetened almond milk or other plant-based milk
- 1 tsp. chives (dried)
- 1 Tbsp. parsley (fresh, chopped)
- 1 Tbsp. fresh dill (chopped)
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/4 tsp. salt
- 1 Tbsp. lemon juice fresh
- Preheat oven to 400 degrees F and prep sheet pan with parchment paper for later.
- In medium bowl, place trimmed chicken cubes and toss with salt, pepper and garlic powder. Set aside.
- In shallow dish, place cassava flour.
- In a medium bowl, whisk together eggs and water until frothy.
- Place crushed cassava tortillas in separate bowl.
- To bread chicken cubes, start by tossing chicken in cassava flour to lightly coat. Next, place chicken pieces in egg and stir to cover. Remove chicken from egg with tongs or slotted spoon and place a few pieces at a time into cassava crumbs. Once chicken cubes are coated with crumbs, place on prepared baking sheet in single layer. Continue until all chicken is breaded.
- Liberally spray chicken pieces with coconut oil and bake 10 minutes, remove pan and turn chicken pieces over. Spray tops lightly with oil and bake an additional 10 minutes until browned and cooked through.
- While chicken is baking make dipping sauces.
- For maple-mustard dip, combine Dijon mustard, maple syrup and mayonnaise in a bowl, and whisk to combine. Set aside.
- For ranch-style dip, combine Greek-style coconut yogurt, mayonnaise, almond milk, chives, parsley, dill, garlic powder, onion powder, salt and lemon juice in bowl and whisk to combine. Set aside.
- Serve baked chicken nuggets with your choice of sauce.
- Leftover sauces are perfect for dipping vegetables into or tossed with cabbage and shredded carrots for a quick slaw.
- Grab these ingredients and more at Vitacost.
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