Shredded Buffalo Chicken Dip

Preheat your oven to 400°F.

Place the chicken breast in an oven-safe dish and coat it with a little olive oil. Season with salt and pepper.

Bake the chicken breast in the preheated oven for 20-25 minutes or until it reaches an internal temperature of 165°F.

Once the chicken is cooked, shred it while it's still hot. You can use a stand mixer or two forks to shred the chicken into smaller pieces.

In a separate bowl, mix together the shredded chicken, Frank's Red Hot Wing Sauce, avocado mayo, garlic powder, onion powder, dried dill, and 1/3 cup of green onions. Stir everything together until well combined.

Stir the frozen corn into the chicken mixture.

Taste the mixture and adjust the seasoning with salt and pepper according to your preference.

Transfer the chicken mixture to an oven-safe container or dish.

If desired, sprinkle shredded cheddar cheese on top of the mixture to add a cheesy element to the dip.

Place the dish back in the oven and bake for an additional 7-10 minutes, or until the dip is heated through and the cheese is melted and bubbly.

Once the dip is done, remove it from the oven.

You can garnish the dip with the remaining 1/3 cup of green onions for added flavor and presentation.

Serve the buffalo chicken dip while it's still warm with tortilla chips, crackers, or sliced baguette.