Mayo in chicken and tuna salad

What do you guys use in chicken or tuna salad? The fat free mayo has high fructose corn syrup and the regular or lite versions have too much of the other type of fat.
Is one better than the other? Anything else I can use instead?

Thanks.
 
I typically use regular mayo and just watch the portion size. You can also try some of the mayos mixed with healthier fats like the one by Smart Balance. I've also used avocado as a healthier substitute for mayo. Lower fat foods are typically more processed to improve the flavor so I avoid them if I can.

Tracey
"Where there's a will, there's a way."
 
Hellman's makes one with Canola oil but I've never checked the list of ingredients so I don't know if it contains HFCS. I also like the suggestion to use regular mayo, after all, there's really not much mayo in a single serving of chicken salad and it's not like you're eating a steady diet of it. Another suggestion would be to just make your own--it's so easy!
 
Here's a good vegan alternative:

125ml/4fl oz sweetened soy milk
pinch of salt
100ml/3½fl oz sunflower oil
1 tsp white wine vinegar
1 garlic clove, crushed (optional)
1 tbsp Dijon mustard
25ml/1fl oz flax oil

Method

1. Put the soy milk and salt in a saucepan and heat until hot, but not boiling.
2. While whisking the milk with an electric mixer or hand-held blender, add the oil and vinegar.
3. Still whisking, add the crushed garlic, if using, and the mustard and flax oil. Refrigerate and use as required. It will keep for up to one week.
 
Great suggestions. I will give them a try.
I don't eat much Mayo at all. I've been semi-following the P90X eating plan and it calls for tuna and chicken salad.
Thanks again for taking the time to offer some yummy sounding ideas.
 
You can also try cottage cheese, ff ricotta cheese, vegetable or chicken broth, or even hummus. I've used most in egg salad in the past and my tofu "egg salad" in the present :9

I know Kathryn has a great recipe for mock chicken salad made with tempeh or seitan you could probably search for it or post a question to her.

Enjoy,
Mattea
 
And remember - SOME fat in the diet is necessary, so make sure you do get enough. I use low fat mayo from time to time, but I prefer other things like sour cream and yogurt. Fat is not an evil thing - too much and the wrong kinds are.
 
Diane,
I love to use hummus as regular salad dressing too, just b/c of all the delicious flavors it comes in, lol!

Mattea
 
I like greek style yogurt. It's thick and tangy and goes great with chicken. I haven't tried it with Tuna.
 
I've never tried hummus. What exactly is it and where can you buy it?

The Greek-style yogurt- where can you buy it?

Thanks for all the suggestions!
 
Ooooh, Greek yogurt is yummmmmyyyy :9 ! I hate that I can't find it anywhere near me so I sort of make my own version. It doesn't have quite the tang but it's an acceptable substitute. Simply put plain lowfat yogurt in cheesecloth (a fine mesh strainer can work too), suspend over a bowl, and let drain overnight in the fridge. Okay, now I'm having a craving for Greek yogurt with walnuts, blueberries, and honey...thanks guys :p.

Take care,
Wendi
 
I use a vegan mayo (on my mock tuna and mock chicken salads) called Vaganaise. It's not low fat, but it's made with grape seed oil (at least one of the versions is).

I also like the avocado suggestion.

You can also find recipes for mayo based on tofu (the asceptically packaged stuff blends well).
 
>I've never tried hummus. What exactly is it and where can you
>buy it?
>
>The Greek-style yogurt- where can you buy it?
>
>Thanks for all the suggestions!

You can buy it at any grocery store, usually in the deli section.

You can also make your own. Easier to do and much tastier. Do a search at www.recipezaar.com.

It's basically ground up chickpeas with lots of flavor added.
 
>I've never tried hummus. What exactly is it and where can you
>buy it?

I make a fast hummus. It's easy to do in a food processor. Sorry I can't give measurements, but I don't use them. I just kind of ad lib.

In FP, chop onions (I prefer red onions) (approximately 1/2 onion).
Add canned, drained and rinsed garbanzo beans (1 can) and a squeeze of lemon.
To that, you can add a bit of olive oil and/or tahini (many traditional recipes use tahini, others use olive oil, some use both).(I'm not particularly fond of tahini, after eating out quite often at a restaurant that seemed to want to put it in EVERYTHING!, so I never use it)

Often, there is parsley added. you can also add garlic (chop with onions before adding the beans) and/or roasted red peppers. There are actually quite a few variations on hummus, including some with spinach or dill.

I'm sure there are some spices I might be missing, but if you take the basic onion and garbanzo base, add poultry seasoning and some mayo of your choice, and sprinkle paprika on top, it makes a fairly passable mock-deviled-egg spread (I like it spread in celery, or as the basis for a wrap, adding grated carrots, cucumber and lettuce).

Hummus is pretty easy to find in the deli section of grocery stores (but it can contain preservatives and be high in fat).
 

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