Chef Lynn Crawford Teams Up with Hellmann’s

Hellmann’s recently teamed up with celebrity Chef Lynn Crawford who has created some delicious recipes using the ever-so-versatile: Hellmann’s mayonnaise. Try out these two recipes – both maintain the freshness of summer, while introducing the oh-so-necessary comfort food feel of the fall. Enjoy!

Chef Lynn Crawford’s Buffalo Chicken Salad with Ranch Dressing
2 hearts Romaine lettuce, chopped

1 cup shredded carrots, available in pouches
2 ribs celery with greens, chopped
2 radishes, thinly sliced
1 cup cherry tomatoes, cut in half
½ cup ranch dressing (see recipe below)
½ cup grated white cheddar
1 package (1lb) chicken tenders
1 Tbsp. vegetable oil (1 turn of the pan)
1 Tbsp. Becel Buttery Taste
½ tsp. salt, divided
½ tsp. black pepper, divided
¼ cup Buffalo Chicken Sauce (see recipe below)
½ cup Ranch Dressing (see recipe below)

Preheat a skillet over medium-high heat. Combine lettuce, carrots, celery, radishes and tomatoes in a salad bowl. Add oil and Becel to hot pan with the chicken. Season with salt and pepper and sear for 2 or 3 more minutes, then add Buffalo Sauce. Reduce heat a little and cook 5 minutes more. Toss salad with dressing and season with salt and pepper. Top salad with white cheddar and Buffalo chicken and serve.

Ranch Dressing
1 clove garlic
¼ tsp. kosher salt
1 cup Hellman’s real mayonnaise
½ cup fat-free sour cream
¼ cup Italian flat-leaf parsley leaves, minced
2 Tbsp. fresh dill, minced
1 Tbsp. minced fresh chives
1 tsp. Worcestershire sauce
½ tsp ground black pepper
½ tsp white vinegar
¼ paprika
1/8 tsp. cayenne pepper
Dash hot sauce
¼ to ½ cup buttermilk (as needed for desired consistency)

Mince the garlic with a knife and then sprinkle on the salt and mash it in to a paste with a fork. In a bowl, combine the garlic paste, mayonnaise, sour cream, parsley, dill, chives, Worcestershire sauce, black pepper, vinegar, paprika, cayenne and hot sace. Add the buttermilk to desired consistency and mix to combine, tasting frequently and adjusting seasonings as needed. Chill for a couple of hours before serving, thinning with more buttermilk if needed. (Yield 1¾ cup)

Buffalo Chicken Sauce
2 Tbsp. olive oil
2 Tbsp. chopped garlic
2 Tbsp. chopped shallots
1/8 tsp cayenne pepper
½ cup tomato ketchup
2 Tbsp. Worcestershire sauce
½ cup sundried tomatoes, chopped
2 Tbsp. sriracha hot sauce
3 Tbsp. white vinegar
¼ cup water
2 Tbsp Becel Buttery Taste

In a sauce pot add the olive oil, garlic, shallots and green onions and cook over medium heat until soft, about 5 minutes. Add the rest of the ingredients and cook together for 10 minutes. Transfer to a blender and puree until smooth. Store in a sealed jar in the refrigerator for up to two weeks. (Yield 1½ cups)

Chef Lynn Crawford’s Guacamole Dip
2 ripe avocados
2 tbsp lime, juiced
1/2 red onion, finely chopped
1 garlic clove, minced
1 bunch cilantro, finely chopped (remove stems)
4 tbsp. Hellmann’s® Real Mayonnaise
1/2 tsp. salt
½ tsp. freshly ground black pepper

Halve and pit the avocados. Scoop out the flesh of the avocados into a bowl. Gently mash the avocados with a fork, leaving them somewhat chunky. Add the remaining ingredients, and fold everything together to gently mix. For some heat, add in 1 pickled jalapeño, seeded and finely chopped. Makes 2 cups.

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