Chicken Salad Chick Jalapeño Holly Recipe

Hey there, food lovers! I’m so excited to share this Chicken Salad Chick Jalapeño Holly recipe with you. It’s one of those dishes that instantly became a staple in my kitchen after I tried it at their restaurant. 

The creamy, slightly spicy kick of jalapeños paired with tender chicken is just a match made in heaven. I’ve spent countless summer afternoons perfecting this at home, and let me tell you, it’s a crowd-pleaser whether you’re serving it at a picnic or just enjoying it on a cozy night in. 

This recipe captures that bold, zesty flavor with a homemade twist that’s super easy to whip up. Let’s dive into this spicy, creamy goodness!

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Chicken Salad Chick Jalapeño Holly Recipe - Light & Spicy Meal Idea

Why You’ll Love This Recipe

This Chicken Salad Chick Jalapeño Holly recipe is a total game-changer for anyone who loves a little heat with their comfort food. It’s creamy, tangy, and has just the right amount of spice from the jalapeños to keep things exciting without overwhelming your taste buds. 

It’s versatile enough to serve on a sandwich, with crackers, or even as a dip for veggies. Plus, it’s quick to make and perfect for meal prep! Here’s why it’s a must-try:

  • Bold Flavors: The mix of creamy mayonnaise and spicy jalapeños is irresistible.
  • Easy to Make: Simple ingredients and straightforward steps make it beginner-friendly.
  • Customizable Heat: Adjust the jalapeño amount to suit your spice tolerance.
  • Perfect for Any Occasion: Great for lunches, parties, or a quick snack.

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Ingredients

You’ll need just a handful of ingredients to make this delicious chicken salad. Most of these are probably already in your kitchen!

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Kitchen Equipment Needed

This recipe is super simple and doesn’t require fancy tools. Here’s what you’ll need to get started:

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Chicken Salad Chick Jalapeño Holly Recipe - Easy Party Appetizer

Step-by-Step Instructions

Let’s get cooking! These steps are broken down to make it easy for anyone, even if you’re new to the kitchen. Follow along, and you’ll have a delicious chicken salad in no time.

1. Cook and Shred the Chicken

Start with your chicken breast. If it’s not already cooked, you can boil, bake, or use a slow cooker to cook it. 

For boiling, place 2 medium chicken breasts in a pot of water, bring to a boil, then simmer for 15-20 minutes until the internal temperature reaches 165°F (74°C). 

Once cooked, let the chicken cool slightly, then use a shredder or two forks to shred it into bite-sized pieces. 

Aim for about 2 cups (400g) of shredded chicken. Place it in a large mixing bowl.

2. Prepare the Jalapeños

Wash 2-3 fresh jalapeños under cold water. On a cutting board, use a chef’s knife to slice them in half lengthwise. 

Scoop out the seeds and membranes with a spoon to reduce the heat (leave some seeds if you want extra spice). 

Finely chop the jalapeños into small pieces, about 1/8-inch (3mm) in size, to ensure even distribution in the salad. Set aside.

3. Chop the Red Onion and Cilantro

Take 1 small red onion and peel off the outer skin. Dice it finely using your chef’s knife to get about 1/4 cup (40g) of diced onion. The small pieces help blend the flavor without overwhelming the salad. 

Next, rinse a small bunch of fresh cilantro, pat it dry with a paper towel, and chop the leaves to get about 1/4 cup (15g). These fresh herbs add a bright, zesty note to the dish.

4. Mix the Dressing

In a small mixing bowl, combine 1/2 cup (120ml) mayonnaise, 2 tablespoons (30ml) sour cream, and 1 tablespoon (15ml) lemon juice. 

Add 1 teaspoon (5g) garlic powder, 1/2 teaspoon (2.5g) salt, and 1/4 teaspoon (1.25g) black pepper. 

Whisk everything together with a spatula until smooth and creamy. This dressing is the backbone of the salad’s rich, tangy flavor.

5. Combine All Ingredients

Add the chopped jalapeños, red onion, and cilantro to the bowl with the shredded chicken. Pour the dressing over the top. 

Use a spatula to gently fold everything together until the chicken is evenly coated with the dressing and the veggies are well-distributed. 

Taste and adjust seasoning if needed, adding more salt or jalapeños for extra kick.

6. Chill and Serve

Cover the mixing bowl with plastic wrap and refrigerate the chicken salad for at least 30 minutes to let the flavors meld. 

This step is key for that restaurant-quality taste! When ready to serve, give it a quick stir and scoop it into your preferred serving dish, whether it’s a sandwich, a bed of lettuce, or alongside crackers.

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Tips for Success

Here are some pointers to make your Jalapeño Holly chicken salad turn out perfectly every time:

  • Use fresh jalapeños for the best flavor and crunch.
  • Shred the chicken while it’s still warm for easier shredding.
  • Taste as you go and adjust the spice level by adding more or fewer jalapeños.
  • Let the salad chill for at least 30 minutes to enhance the flavors.
  • Use a mixing bowl with a tight-fitting lid for easy storage.

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Chicken Salad Chick Jalapeño Holly Recipe - Best Spicy Chicken Salad

Serving Suggestions

This chicken salad is so versatile, you’ll want to eat it every day! Its creamy texture and spicy kick make it a fantastic addition to any meal. Serve it up in these fun ways:

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Variations to Try

Want to mix things up? Here are some fun ways to tweak this recipe:

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Storage and Reheating

Store your chicken salad in an airtight container in the refrigerator for up to 3-4 days. Stir it before serving to redistribute the dressing. 

This recipe doesn’t freeze well due to the mayonnaise, so it’s best enjoyed fresh. If you need to refresh the flavors, add a splash of lemon juice before serving. Avoid reheating, as this is a cold dish.

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Nutritional Facts

Here’s the approximate nutritional breakdown per serving (based on 4 servings):

  • Calories: 320 kcal
  • Protein: 20g
  • Fat: 25g
  • Carbohydrates: 3g
  • Fiber: 1g
  • Sugar: 1g
  • Sodium: 450mg

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Health Benefits of Key Ingredients

This chicken salad isn’t just tasty—it’s packed with ingredients that are good for you too! The combination of chicken, jalapeños, and cilantro brings some awesome health perks to the table. Here’s why these ingredients shine:

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FAQs

1. Can I make this recipe without jalapeños?

Yes, you can skip the jalapeños if you’re not a fan of spice. Try adding a pinch of paprika or diced bell peppers for a milder flavor.

2. How can I make this chicken salad healthier?

To lighten it up, swap mayonnaise for Greek yogurt or use half mayonnaise and half avocado for a creamy, nutrient-packed alternative.

3. Can I use rotisserie chicken for this recipe?

Absolutely! Rotisserie chicken is a great time-saver. Just shred about 2 cups (400g) and follow the recipe as written.

4. How spicy is this chicken salad?

The spice level is mild to medium with 2-3 seeded jalapeños. For less heat, use fewer jalapeños or remove all seeds. For more, leave some seeds in.

5. Can I make this ahead of time?

Yes, this salad tastes even better after chilling for a few hours or overnight. Store it in an airtight container in the refrigerator for up to 3-4 days.

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Final Thoughts

This Chicken Salad Chick Jalapeño Holly recipe is one of those dishes that just makes you happy. It’s got that perfect balance of creamy, spicy, and fresh that keeps you coming back for more. 

I love how easy it is to whip up, and it’s always a hit at gatherings or just as a quick lunch at home. Whether you’re piling it onto a sandwich or scooping it with crackers, it’s sure to become a favorite in your kitchen too. 

Give it a try, and let me know how it turns out!

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Chicken Salad Chick Jalapeño Holly Recipe