Looking for a recipe to make for an end-of-summer party that you haven’t made for every other backyard party this season? I’ve been hooked on Beck’s Creole Mayo this summer. It’s an all-natural sandwich spread, salad mixer and dip.

The mayo works great in this Creole Chicken Salad Canapé recipe. The salad sits on top of a cucumber round and is topped with grape tomatoes and scallions. The spicy (but not too spicy) mayo gives it all a great kick.


  • 1 lb chicken breast*
  • 2 stalks of celery
  • 3 tablespoons Beck’s Creole Mayo
  • 2 cucumbers
  • 1 pint of grape tomatoes
  • 1 bunch of chopped scallion greens
  • Salt and Pepper to taste
  1. Boil the chicken until cooked through and put in the refrigerator to cool
  2. Dice the celery and chicken and mix with Creole mayo
  3. Peel and slice the cucumber into rounds and lay flat on a serving plate
  4. Place a teaspoon of chicken salad on cucumber round
  5. Slice grape tomatoes in half and use to top the chicken salad
  6. Finish with sprinkled scallion and salt and pepper to taste
*As an alternative to chicken, try using use boiled shrimp or even tuna in a pinch. The Creole mayo goes very well with each. If you’re short on cucumber, try water crackers or event toast points. 

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Robin Shreeves ( @rshreeves ) focuses on food from a family perspective from her home base in New Jersey.

Creole Chicken Salad Canapés
Fresh, seasonal vegetables mix with an all-natural creole mayonnaise to create a summer snack.