Jalapeno Chicken Salad
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.
Servings: 2 servings
Calories: 660kcal
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.
Nutrition
Calories: 660kcal | Carbohydrates: 5g | Protein: 49g | Fat: 48g | Saturated Fat: 8g | Polyunsaturated Fat: 26g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 169mg | Sodium: 1668mg | Potassium: 964mg | Fiber: 2g | Sugar: 1g | Vitamin A: 698IU | Vitamin C: 6mg | Calcium: 36mg | Iron: 2mg