Looking for a little spice in your life? This Jalapeno Chicken Salad will give that to you. A copycat version of the jalapeno holly chicken salad from Chicken Salad Chicken, this one has loads of chopped pickled jalapenos to give flavor and spice. Serve with crackers, on a sandwich, or in a lettuce wrap.
I am a big spicy food lover, and jalapenos are one of my favorite ways to add heat to dishes. They give a milder heat than most hot peppers, but still enough of a kick to make things interesting
The Jalapeno Holly chicken salad has pickled jalapenos, rather than fresh jalapenos. Pickled jalapenos are less spicy than fresh, are softer in texture, and often have a bit of sweetness to them as well. This chicken salad is made with the same base ingredients as the Classic Carol, just with added finally diced pickled jalapenos.
Ingredients
- Duke's Mayo- Duke's mayonnaise is what the restaurant uses and its made with extra egg yolks, giving it a richer, thicker taste.
- Chicken Tenderloins- Chicken tenderloins will give you a restaurant quality chicken salad. I like to poach the chicken tenderloins in chicken stock for a lovely texture and flavor. You can also use already cooked, shredded chicken.
- Pickled Jalapenos- Store Bought pickled jalapenos work great, you can buy either mild or hot variety. You can also use homemade or even fermented jalapenos.
- Celery- As with all of the Chicken Salad Chick recipes, there is finely minced celery.
- Spices- While I am not privy to the restaurant's secret spice mix, a simple blend of onion powder, garlic powder, salt, and pepper does the job.
How to Make Chicken Salad with Jalapenos
Cooking the chicken tenderloins
In a pot, boil 4 cups of chicken stock (or water). Add in uncooked chicken tenderloins. Cover with a lid and remove from heat. Set timer for 25 minutes. As long as the stock is boiling when you add the chicken, the carryover residual heat will cook the chicken through while keeping it very moist.
Preparing the chicken salad
Step 1. Place cooked chicken tenderloins into the bowl of the food processor.
Step 2. Turn on low for ten seconds. Make sure there are no large chunks left.
Step 3. Add chicken to a bowl, with mayo, minced celery, minced jalapeno, onion powder, garlic powder, salt, and pepper.
Step 4. Stir to combine. For best results, allow chicken salad to chill for an hour in the fridge. Serve cold.
Recipe Tips
- Make this a jalapeno popper chicken salad recipe by adding a bit of crumbled bacon and shredded cheddar cheese.
- Allowing the chicken salad to sit in the fridge for an hour or two before serving will enhance the overall flavor.
- You can use shredded rotisserie chicken or canned chicken, but the texture won't be the exact same.
- You can chop the chicken by hand or use a stand mixer to shred the chicken if you do not have a food processor.
How to serve
Serve chicken salad scooped on top of leaf lettuce like butter lettuce, on a sandwich, wrap, or with crackers.
It's great it's own or on croissant with lettuce and tomatoes.
Storage
Store any leftover chicken salad covered in the fridge for up to 4 days.
I don't recommend freezing chicken salad.
More chicken salad recipes
Did you enjoy this Jalapeno Chicken Salad? I would love for you to let me know by leaving a comment and star rating. I can't wait to hear from you!
Jalapeno Chicken Salad
Ingredients
- 1 lb. chicken tenderloins around 2 cups of cooked chicken
- ½ cup Duke's mayonnaise
- 1 celery rib minced
- ½ cup pickled jalapenos
- ½ tsp. onion powder
- ½ tsp. garlic powder
- ½ tsp. salt
- ½ tsp. pepper
Instructions
Cooking the chicken tenderloins
- In a pot, boil 4 cups of chicken stock (or water). Add in uncooked chicken tenderloins. Cover with a lid and remove from heat. Set timer for 25 minutes. As long as the stock is boiling when you add the chicken, the carryover residual heat will cook the chicken through while keeping it very moist.
Preparing the chicken salad
- Place cooked chicken tenderloins into the bowl of the food processor. Turn on low for ten seconds. Make sure there are no large chunks left.
- Add chicken to a bowl, with mayo, minced celery, minced jalapeno, onion powder, garlic powder, salt, and pepper.
- Stir to combine. For best results, allow chicken salad to chill for an hour in the fridge.
- Serve cold.
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