Thank you to our friends at Hampton Creek for sending the Just Mayo to review. We were not compensated in any other manner. As always, the opinions are Barb’s.
Tinkering in my kitchen is one of my favorite things to do. It’s how I unwind. When Deb gave me a call and said she was getting some mayo from Just Mayo to review, it stumped me a little. I’m not a big mayo person. I never have been. My kids, on the other hand, love it. Before I used it, I flipped it over and read the ingredients list. Two things caught my attention. First, Just Mayo is made with verified non-GMO canola oil. Second, I could pronounce (and recognize) all of the ingredients. Bonus!
I wanted to make something interesting with Just Mayo. They made that part easy~ it comes in different flavors. We got to sample the regular, Garlic, and Sriracha flavors. I used the regular and garlic flavored mayos in a couple of different chicken salad recipes. My family really enjoyed the Chicken Salad Melts (recipe below) with the garlic mayo. Even I, the not-so-mayo fan, enjoyed the flavor. Just Mayo is eggless, so it lends some flavor and creaminess to your dishes without being overpowering. This is a mayo I could eat more often than the traditional stuff.
You’ve probably noticed that I didn’t mention the sriracha flavored mayo. This one still scared me. Would it be too spicy? Too overpowering? Thankfully, it was neither. It had plenty of flavor, but wasn’t overpowering. I used the sriracha mayo on some boneless, skinless chicken breasts. After flattening the chicken to about 1/2 inch, I spread a thin layer on top of the chicken, then sprinkled a little sea salt, pepper, and bread crumbs. The chicken cooked in about 15 minutes (I preheated the oven to 425 degrees F). Easy, quick, and tasty dinner.
- 4 slices of bread
- 2 cups shredded chicken
- 1 rib celery, sliced
- 3 Tbsp Just Mayo (more or less to taste)
- pepper to taste
- 1/2 cup shredded cheddar cheese
- butter (to melt in the pan and spread on the bread)
- Preheat the skillet over medium heat.
- Make the chicken salad by mixing together the chicken, celery, Just Mayo, and pepper to taste.
- Spread butter on one side of each of the four slices of bread.
- Divide the chicken salad evenly between two pieces of bread, buttered side down, in the skillet. Top each with half of the shredded cheese. Place the remaining slices of bread on top of each sandwich, buttered side up.
- Toast on each side until salad is warmed through and cheese is melted.
- Serve immediately.
Barbara Gulin is the brains behind Meals by the Week, and she’s a regular contributor to It’s me, DebCB. Take a moment to check out her meal planning site. It’s guaranteed to save you time and money while putting healthy meals on the table for your entire family.
Ange says
That Sriracha mayo needs to be in my fridge, immediately!!
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debcb says
Um, actually, it needs to come back from Barb’s home and find it’s way into mine.
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amber.m says
I really wanna make some chicken salad now!
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Kendra says
oooooo, sounds yummy.
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