Vegan Chicken Salad Sandwiches

Recently Naysoya contacted me with the opportunity to try their newly reformulated Nayonaise line.  I’ve enjoyed their vegan mayo in the past during my Vegan Month challenges, so I happily accepted.  Pretty soon, a box showed up in the mail.

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They sent me 2 free jars to sample – Vegan Nayonaise and Vegan Nayo Whipped.

Here’s what they had to say (product information):  “Nasoya recently perfected Nayonaise for a smoother, creamier texture and it now comes in new distinct varieties.  Original Nayonaise is an excellent alternative to traditional mayonnaise reformulated with a more delicious flavor than ever before. NayoWhipped, the line’s newest variety, has a tangier taste for those who prefer a whipped sandwich spread. The entire line is vegan, a good source of vitamin B12 and made from expeller pressed oil. All products are also fortified with Omega 3 ALA for added nutrition.”
And here’s what I have to say (disclaimer): I was provided these samples free of charge.  I did not receive compensation for writing this post, I just really wanted to share my tasty recipe.  All opinions are my own.

I haven’t tasted the whipped product yet (in non-vegan life I prefer Miracle Whip to regular mayo so I’m quite looking forward to it) but I’ll be sure to share my opinion when I do.  I was impressed with the reformulation of the Nayonaise.  The new product is in fact smoother than the previous version.

I’ve seen recipes in the past {on those Mayo tv commercials?!} where mayo is used in place of butter when grilling a sandwich and I figured that application would be a great way to taste out the Nayo.  I also used it as the binder in my vegan chicken salad.  I think the recipe turned out quite well; the Nayo gave the toasted bread a great crisp texture.

Vegan Chicken Salad Sandwiches, serves 2

  • 7 oz vegan “chicken” nuggets  (I recommend Wegman’s Don’t Be a Chicken line if you have access to it)
  • 1/4 cup slivered almonds, toasted
  • 3 celery ribs, cut in half vertically then sliced
  • 2 green onions, sliced
  • 1/8 tsp salt
  • 1 tsp lemon juice
  • 3 Tbsp plus 2 tsp Vegan Nayonaise
  • 4 slices bread of choice
  1. Cook nuggets according to manufacturer’s instructions.  Set aside until cool enough to handle, then dice.
  2. Combine cooled chicken, almonds, celery, green onions, salt, lemon juice, and 3 Tbsp of Nayo in a large bowl and toss to combine.
  3. Divide salad evenly between two slices of bread, then sandwich with the remaining slices.  Spread 1/2 tsp Nayo on the outer side of each slice of bread.
  4. Preheat a large grill pan over medium-low heat.  Cook sandwiches until toasty, 1 – 2 minutes on each side.

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To my vegetarian readers:  Nasoya has teamed up with Vegetarian Times to celebrate the vegetarian lifestyle by having people share their Veg-iversaries.  By sharing the day you went veg, you can enter to win a Nayonaise Party Pack for 10 people + a $100 Visa gift card!

Do you follow (or have you ever followed) a vegetarian or vegan diet?

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