Chicken Salad Chick Jalapeno Holly Recipe

Introduction to Chicken Salad Chick Jalapeno Holly Recipe

Love a little kick in your chicken salad? The Jalapeño Holly from Chicken Salad Chick is a fan favorite for a reason. It’s creamy, flavorful, and packs just the right amount of heat. This copycat recipe lets you recreate that bold, zesty flavor at home—no takeout needed. Keep reading for the full step-by-step guide to making your own spicy chicken salad masterpiece.

Ingredients Overview

To recreate the signature flavor of Chicken Salad Chick’s Jalapeño Holly, you’ll need a handful of simple ingredients. The key is balancing the creaminess of the base with the heat of the jalapeños. Here’s what you’ll need:

Main Ingredients

• Chicken tenderloins or breasts: Cooked and shredded. White meat is ideal for a light, clean flavor.
• Mayonnaise: Choose a high-quality, full-fat mayo for a rich, creamy texture. Duke’s or Hellmann’s work well.
• Fresh jalapeños: Finely diced. Adjust the amount based on your spice preference.
• Salt and pepper: For basic seasoning.
• Lemon juice (optional): Adds a hint of tang and brightness to balance the richness.

Optional Add-Ins

• Pickled jalapeños: For an extra tangy kick.
• Celery (finely chopped): Adds crunch and freshness.
• Onion powder or garlic powder: Subtle background flavor without chunks.
• Hard-boiled egg (chopped): Some variations include this for added texture and protein.

Substitution Ideas

• Greek yogurt: Can replace part of the mayo for a lighter version.
• Rotisserie chicken: A shortcut if you don’t want to cook chicken from scratch.
• Pre-diced jalapeños in a jar: A time-saver, but go light—they tend to be spicier.

Equipment You’ll Need

Making Jalapeño Holly chicken salad at home doesn’t require any fancy gadgets—just a few basic kitchen tools. Having the right equipment ready will help you work faster and keep the process clean and organized.

Essential Tools

Medium or large pot (or slow cooker)

For cooking the chicken tenderloins. A slow cooker works great for tender, easily shreddable chicken.

Cutting board and sharp knife

To chop jalapeños and any optional ingredients like celery or hard-boiled eggs. A sharp knife makes cleaner cuts and safer prep.

Mixing bowls

One large bowl for mixing everything together, and optionally a smaller one for prepping jalapeños or other add-ins.

Tongs or slotted spoon

Helpful for removing chicken from the cooking liquid without making a mess.

Forks or hand mixer

To shred the cooked chicken. Forks work fine, but a hand mixer on low speed can shred chicken in seconds.

Measuring cups and spoons

For accurate measurements of mayo, lemon juice, and seasoning.

Optional Tools

Food thermometer

To ensure chicken is fully cooked (internal temp should reach 165°F/74°C).

Gloves

When handling fresh jalapeños, especially if you’re sensitive to spicy oils. Gloves prevent burning your skin or eyes.

How to Cook the Chicken

The foundation of a great chicken salad is perfectly cooked, tender chicken. For the Jalapeño Holly recipe, white meat (like tenderloins or chicken breasts) works best because it’s mild, easy to shred, and blends well with creamy ingredients.

Here are a few methods to cook your chicken, along with step-by-step instructions:

Method 1: Boiling (Quick & Easy)

Step-by-Step:

• Place chicken tenderloins or breasts in a pot.
• Cover with cold water or chicken broth for extra flavor.
• Add a pinch of salt (optional).
• Bring to a gentle boil over medium-high heat.
• Reduce heat and simmer for 12–15 minutes, or until the chicken is cooked through (internal temp of 165°F/74°C).
• Remove chicken and let it rest for 5 minutes.
• Shred using two forks or a hand mixer.

Pros: Fast, no oil needed.
Cons: Can be bland if not seasoned or cooked in broth.

Method 2: Baking (Hands-Off & Flavorful)

Step-by-Step:

• Preheat oven to 375°F (190°C).
• Place chicken in a baking dish, lightly brush with oil, and season with salt and pepper.
• Cover with foil to retain moisture.
• Bake for 25–30 minutes, or until the chicken reaches 165°F internally.
• Let cool slightly, then shred.

Pros: Easy cleanup, flavorful, retains moisture.
Cons: Takes a bit longer.

Method 3: Slow Cooker (Great for Batch Prep)

Step-by-Step:

• Place chicken in the slow cooker with 1/2 cup chicken broth or water.
• Cook on low for 4–5 hours or high for 2–3 hours.
• Shred directly in the slow cooker for convenience.

Pros: Super tender, great for bulk prep.
Cons: Takes longer, not ideal for quick meals.

Tips for Shredding

• Hand mixer: Place chicken in a bowl and mix on low speed for 10–15 seconds.
• Two forks: Pull in opposite directions for classic shredding.
• Food processor: Use the pulse setting for a chopped texture (not too much or it will turn mushy).

How to Make the Jalapeño Chicken Salad

Now that your chicken is cooked and shredded, it’s time to bring everything together. This step is where the creamy, spicy, crave-worthy flavor of Jalapeño Holly comes to life. Follow these steps to make your homemade version just like the original.

Step 1: Prep the Jalapeños

Wash and finely dice fresh jalapeños. Remove seeds and membranes for mild heat, or leave some in if you like it spicier.

• Optional: If using pickled jalapeños, drain them well and chop finely.
• Tip: Use gloves to avoid burning your hands or eyes from the jalapeño oils.

Step 2: Shred the Chicken

Use your preferred method (forks, hand mixer, or food processor) to shred the cooked chicken into small pieces. You want a fine texture—think more “pulled” than “chopped”—for that classic deli-style consistency.

Step 3: Combine Ingredients

In a large mixing bowl, add:

• Shredded chicken (about 3–4 cups)
• ¾ to 1 cup of mayonnaise (adjust for desired creaminess)
• 2–3 tablespoons of diced jalapeños (start small and taste-test)
• Salt and black pepper to taste

Optional additions:

• 1–2 teaspoons lemon juice for brightness
• ¼ cup finely chopped celery for crunch
• A pinch of garlic or onion powder for extra flavor

Step 4: Mix Thoroughly

Use a spoon or spatula to combine all ingredients until the chicken is evenly coated and everything is well distributed. Be gentle—overmixing can make it mushy.

Step 5: Chill Before Serving

Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld and firm up the texture. This step also helps reduce any overpowering heat from the jalapeños and balances the flavors.

Ingredient Notes and Variations

The beauty of this Jalapeño Holly copycat recipe is that it’s easy to customize. While the core ingredients are simple—chicken, mayo, and jalapeños—you can tweak the flavor, texture, and nutrition to suit your taste or dietary needs. Here’s a deeper look at each key ingredient and how you can make it your own.

Chicken

What to Use:

Chicken tenderloins or boneless, skinless chicken breasts are ideal for this recipe. They’re lean, mild in flavor, and easy to shred.

Substitutes:

• Rotisserie chicken: A great time-saver. Just remove the skin and shred the meat.
• Canned chicken: Not recommended for authentic texture, but it works in a pinch if drained and fluffed properly.

Mayonnaise

What to Use:

A full-fat mayo like Duke’s or Hellmann’s gives the salad its signature creamy, rich base.

Substitutes and Light Options:

• Greek yogurt: A lighter alternative with added protein. Use it to replace part (or all) of the mayo.
• Avocado mayo: A good healthy-fat option with a subtle flavor.
• Sour cream: Can replace a portion of mayo for a tangy twist.

Jalapeños

Fresh vs. Pickled:

Fresh jalapeños give a crisp, bright heat. Deseed for less spice or keep seeds in for more heat. Pickled jalapeños add tanginess. Drain and chop finely to avoid excess moisture.

Adjusting Spice Level:

Want it spicier? Use more jalapeños, or add a few dashes of hot sauce or a pinch of cayenne pepper. Prefer mild? Use just a small amount of diced jalapeño, or even try mild green chiles for flavor with less heat.

Optional Add-ins for Texture and Flavor

• Celery: Adds crunch and freshness. Finely chop so it doesn’t overpower.
• Hard-boiled egg: Some Southern-style chicken salads include this for extra creaminess and protein.
• Onion powder or garlic powder: Enhances flavor without adding texture.
• Dill relish: For a sweet-tangy twist (not traditional but common in some homemade versions).
• Cheddar cheese (shredded): Adds a rich, cheesy layer for a more indulgent version.

For Special Diets

• Keto/Low-Carb: Stick to chicken, mayo, and jalapeños. Avoid sweet relish or anything with added sugar.
• Dairy-Free: Use traditional mayo and skip cheese or yogurt-based substitutes.
• Paleo: Use compliant mayo (like avocado oil-based) and all-natural chicken.

Serving Suggestions

Once your Jalapeño Holly chicken salad is prepared and chilled, it’s time to enjoy it! This spicy, creamy salad is incredibly versatile—you can serve it in a variety of ways depending on the occasion, your dietary needs, or just what you’re craving.

Here are several delicious and creative serving ideas:

Classic Chicken Salad Sandwich

Scoop the chicken salad onto soft sandwich bread, croissants, or brioche buns.Add crisp lettuce, sliced tomato, or even thin cucumber slices for extra freshness and crunch. Great for lunches, picnics, or casual dinners.

Lettuce Wraps (Low-Carb Option)

Spoon the salad into large romaine or butter lettuce leaves for a light and refreshing wrap. Adds crunch without the carbs. Perfect for keto or paleo diets.

Crackers or Pita Chips

Serve the chicken salad as a dip with crackers, pita chips, or even tortilla chips. Ideal for appetizers, party platters, or quick snacks.

Stuffed in Vegetables

Fill halved bell peppers, avocados, or tomato cups with the chicken salad for an elegant and low-carb presentation. These make great lunch or brunch options that look as good as they taste.

On a Bed of Greens

Serve a generous scoop of the salad over mixed greens or baby spinach for a protein-packed salad bowl. Drizzle with a little olive oil and lemon juice if desired.

Chicken Salad Melt

Spread the chicken salad on bread, top with cheddar or pepper jack cheese, and toast or broil until warm and melted. A spicy twist on the traditional tuna melt!

Meal Prep Bowls

Add a scoop of chicken salad to meal prep containers with sliced veggies, boiled eggs, or fruit. Keeps well in the fridge and makes healthy eating convenient throughout the week.

Mini Sandwich Sliders

Serve small portions on slider buns or Hawaiian rolls for party-friendly bites. Great for gatherings, potlucks, or game day snacks.

Tips for the Perfect Chicken Salad

To get that authentic Chicken Salad Chick Jalapeño Holly flavor and texture, a few simple techniques can make all the difference. Whether you’re making it for the first time or looking to improve your version, these tips will help you get it just right every time.

Use High-Quality Ingredients

Fresh chicken and good mayo are the heart of this recipe. Use the best you can find. Fresh jalapeños bring brighter flavor than jarred, but either works well if prepared correctly.

Shred Chicken While Warm

Shredding chicken while it’s still warm makes it easier to break apart evenly. Use a hand mixer on low speed for a quick, consistent texture similar to Chicken Salad Chick’s.

Don’t Over-Mix

Gently fold ingredients together to keep the texture light and fluffy. Overmixing can break down the chicken too much and make the salad mushy.

Chill Before Serving

Always refrigerate for at least 30 minutes before serving. This allows the flavors to meld and the texture to firm up for easier scooping and spreading.

Adjust the Spice Gradually

Start with a small amount of diced jalapeños, then taste and add more if needed. If you’re not sure how spicy your jalapeños are, taste a piece before mixing it in.

Keep It Moist—Not Watery

Avoid watery ingredients like over-diced pickles or overly juicy veggies. If your salad is too wet, add more chicken or drain any excess moisture.

Taste as You Go

Everyone’s preferences are different. Adjust salt, pepper, and spice after chilling and before serving. A splash of lemon juice can brighten the flavor if the salad feels too heavy.

Use a Sharp Knife for Add-ins

Finely dicing your jalapeños and optional ingredients like celery ensures even distribution and better texture. Larger chunks can overpower the balance and ruin the creamy consistency.

Batch Prep Smartly

This recipe is great for meal prep. Make a big batch and portion it for the week. If preparing in advance, store mix-ins like celery separately and combine before serving to retain crunch.

Storing Leftovers

Proper storage is key to keeping your Jalapeño Holly chicken salad fresh, flavorful, and safe to eat. Because this recipe contains cooked chicken and mayonnaise, it’s important to follow food safety guidelines and storage tips to maintain quality.

Refrigeration

Transfer leftovers to an airtight container as soon as possible after serving. Store the chicken salad in the refrigerator at or below 40°F (4°C). For best taste and texture, consume within 3 to 4 days. Before eating, give it a gentle stir to recombine any ingredients that may have separated.

Freezing

Freezing chicken salad with mayonnaise isn’t usually recommended because mayo can separate and change texture when thawed. However, if you want to freeze it, try freezing just the shredded chicken separately, without mayo or other wet ingredients. Thaw the chicken in the fridge and mix with fresh mayo and jalapeños before serving. Frozen chicken should be used within 2 months for best quality.

Avoid Cross-Contamination

Use clean utensils each time you scoop salad from the container to prevent bacteria growth. Do not leave chicken salad out at room temperature for more than 2 hours.

Tips for Maintaining Freshness

If your salad tastes slightly dull after storage, add a little fresh lemon juice or a pinch of salt before serving. Keep jalapeños and crunchy add-ins (like celery) separate and add them fresh if you’re storing the salad for multiple days.

Nutrition Information

Understanding the nutrition profile of your Jalapeño Holly chicken salad helps you make informed choices about portion sizes and dietary needs. While exact values will vary depending on ingredient brands and quantities, here’s a general breakdown based on a typical serving (about ½ cup).

Estimated Nutrition per Serving

• Calories: 250–300
• Protein: 20–25 grams
• Fat: 18–22 grams
• Saturated fat: 3–4 grams
• Carbohydrates: 2–4 grams
• Fiber: 0.5–1 gram
• Sugars: 1–2 grams
• Cholesterol: 70–85 milligrams
• Sodium: 350–500 milligrams

What Contributes to These Numbers?

• Protein: Mainly from the shredded chicken, providing a lean source of high-quality protein.
• Fat: Primarily from mayonnaise, which gives the salad its creamy texture and rich flavor. Using full-fat mayo increases fat content but keeps it satisfying.
• Carbohydrates: Very low, coming mainly from jalapeños and any added veggies like celery.
• Sodium: Varies depending on added salt, pickled jalapeños, and mayonnaise brand. Watch sodium levels if you’re on a restricted diet.

How to Adjust Nutrition

• Lower calories and fat: Use light mayonnaise or substitute part of the mayo with Greek yogurt.
• Boost protein: Add extra chicken or a chopped hard-boiled egg.
• Reduce sodium: Use low-sodium mayo and rinse pickled jalapeños before adding.
• Increase fiber: Mix in finely chopped celery or other fresh veggies.

Conclusion

With this complete guide to making Chicken Salad Chick’s Jalapeño Holly recipe at home, you have everything you need to create a flavorful, creamy, and spicy chicken salad that’s perfect for any occasion. From selecting fresh ingredients and cooking tender chicken to mixing the perfect balance of heat and creaminess, these tips and instructions will help you enjoy this beloved dish anytime. Whether you serve it as a classic sandwich, a low-carb wrap, or a tasty dip, this recipe is sure to become a favorite in your kitchen. So go ahead, give it a try, and savor every delicious bite!

FAQS

Chicken Salad Chick Jalapeno Holly Recipe

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings: 4

Course: Appetizer, Main Course, Salad

Cuisine: American

Ingredients Equipment Method

Ingredients

  

• 1 pound chicken tenderloins this will yield about 2 cups of shredded chicken if you are using rotisserie or chicken breast
• ¾ cup Duke's mayonnaise
• 2 teaspoons sour cream
• ⅓ cup sliced pickled jalapeños start with ⅓ cup and then add more since the spice level will vary brand to brand
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ⅛ teaspoon salt or to taste
• 1 pinch black pepper or to taste1 pound chicken tenderloins this will yield about 2 cups of shredded chicken if you are using rotisserie or chicken breast
• ¾ cup Duke's mayonnaise
• 2 teaspoons sour cream
• ⅓ cup sliced pickled jalapeños start with ⅓ cup and then add more since the spice level will vary brand to brand
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ⅛ teaspoon salt or to taste
• 1 pinch black pepper or to taste

Equipment

• Large pot
• hand mixer or food processor to shred the chicken

Method

 

1. Fill a large pot with water. Add the chicken tenderloins with the water and then bring the water to a boil.
2. Once the water is boiling, reduce the heat to low and cover the pot. Cook the chicken for 8 to 10 minutes. Do not overcook the tenderloins or it will become rubbery. The chicken should register at 165 degrees with a meat thermometer (or you'll be able to tell if it's done when you shred it).
3. Once the chicken is ready, remove it from the water and let it cool. Use a hand mixer or food processor to shred the chicken into fine pieces. I find using a hand mixer helps the chicken to become very fine, just like the restaurant version.
4. Next, run your jalapeños through a food processor or finely dice them.
5. Add the mayonnaise, jalapeños, and seasonings to the shredded chicken. Stir well and then serve. Add additional minced jalapeños, if needed.
6. Refrigerate any leftovers.