Chicken Salad Chick Jalapeño Holly Recipe

I’ve been obsessed with Chicken Salad Chick for years, and their Jalapeño Holly has always been my go-to order. The perfect balance of creamy, spicy, and savory just hits differently.

After countless visits and way too much money spent, I finally decided to crack the code and recreate this chicken salad chick jalapeño holly recipe at home. What started as a casual weekend experiment turned into an absolute triumph that’s now a staple in my meal prep rotation.

Quick Recipe Summary
Prep Time	15 minutes
Cook Time	25 minutes
Total Time	40 minutes (plus cooling)
Servings	6 servings
Difficulty Level	Easy

Why You’ll Love This Chicken Salad Chick Jalapeño Holly Recipe

This recipe delivers restaurant-quality flavor without the restaurant price tag. The combination of tender chicken, spicy jalapeños, and tangy pickles creates a flavor explosion that keeps you coming back for more.

The best part is how versatile it is. You can easily adjust the heat level to your preference, making it mild enough for the kids or fiery enough to satisfy serious spice lovers.

Here’s what makes this recipe stand out:

• Bold, addictive flavor that rivals the original Chicken Salad Chick version
• Quick and easy preparation that requires minimal cooking skills
• Budget-friendly ingredients you can find at any grocery store
• Perfect for meal prep and lasts up to 4 days in the fridge
• Customizable heat level to suit everyone’s taste preferences
• Protein-packed and satisfying for a healthy lunch option

You might also enjoy: Fancy Nancy Chicken Salad Recipe

Ingredients

This jalapeño holly recipe uses simple ingredients that come together to create something truly special. The key is using high-quality chicken breasts and fresh jalapeños for the best flavor.

For the Chicken:

• 3 pounds boneless, skinless chicken breasts (1.4 kg)
• 1 tablespoon olive oil (15 ml)
• 1 teaspoon salt (6 g)
• ½ teaspoon black pepper (1 g)
• ½ teaspoon garlic powder (1 g)

For the Jalapeño Holly Mixture:

• 1 cup mayonnaise (240 ml)
• ¼ cup sour cream (60 ml)
• 2 tablespoons Dijon mustard (30 ml)
• 1 tablespoon honey (15 ml)
• 2 teaspoons apple cider vinegar (10 ml)
• 3 medium jalapeños, seeded and finely diced (about ½ cup or 75 g)
• ½ cup dill pickles, finely chopped (75 g)
• ¼ cup red onion, finely diced (40 g)
• 2 tablespoons fresh cilantro, chopped (8 g)
• 1 teaspoon smoked paprika (2 g)
• 1 teaspoon cumin (2 g)
• ½ teaspoon cayenne pepper (1 g), adjust to taste
• Salt and black pepper to taste

Optional Add-ins:

• ½ cup pepper jack cheese, shredded (60 g)
• 2 tablespoons jalapeño juice from the pickle jar (30 ml)

Kitchen Equipment Needed

Having the right tools makes this recipe come together seamlessly. I learned this the hard way after trying to shred chicken with a regular fork (my arm was sore for days).

Here’s everything you’ll need:

• Large skillet or grill pan for cooking the chicken
• Sharp chef’s knife for chopping vegetables
• Cutting board, preferably one for vegetables and one for meat
• Large mixing bowl for combining ingredients
• Meat thermometer to ensure chicken is cooked properly
• Two forks or a stand mixer with paddle attachment for shredding chicken
• Measuring cups and spoons
• Spatula or large spoon for mixing
• Airtight container for storage

Another favorite: Newk’s Chicken Salad Recipe

Recommended Products for This Recipe

After making this recipe dozens of times, I’ve found a few products that really make a difference in the final result. These aren’t just random recommendations but tools and ingredients I genuinely use and love.

1. OXO Good Grips Salad Chopper and Bowl

This game-changing tool makes chopping the chicken perfectly uniform, which helps the dressing coat every piece evenly. The bowl doubles as your mixing container, cutting down on dishes. I use mine at least three times a week for various salads and prep work.

Get it on Amazon

2. McCormick Smoked Paprika

The smoky depth this adds to the jalapeño holly is irreplaceable. I’ve tried cheaper brands, but McCormick’s version has the perfect balance of smoke without being overwhelming. Just that one teaspoon transforms the entire flavor profile.

Get it on Amazon

3. Organic Valley Sour Cream

Using high-quality sour cream makes a noticeable difference in the creaminess and tang. Organic Valley’s version has a richer flavor and smoother texture than generic brands. It’s worth the extra dollar or two.

Get it on Amazon

4. Pyrex Glass Storage Containers with Lids

These are perfect for storing your chicken salad throughout the week. Glass doesn’t absorb odors or stains like plastic, and you can see exactly what’s inside. The airtight lids keep everything fresh for days.

Get it on Amazon

Step-by-Step Instructions: How to Make Chicken Salad Chick Jalapeño Holly

Making this jalapeño holly at home is straightforward, but attention to detail in each step makes all the difference. Take your time with the prep work, and you’ll be rewarded with restaurant-quality results.

1. Prepare and Cook the Chicken

The foundation of any great chicken salad is perfectly cooked, juicy chicken. Overcooked chicken becomes dry and rubbery, so using a meat thermometer is essential.

• Pat the chicken breasts completely dry with paper towels to help them brown properly
• Season both sides generously with salt, black pepper, and garlic powder, pressing the seasonings into the meat
• Heat olive oil in a large skillet over medium-high heat until it shimmers but doesn’t smoke
• Add the chicken breasts to the pan, making sure not to overcrowd them
• Cook for 6-7 minutes on the first side without moving them to develop a nice golden crust
• Flip the chicken and reduce heat to medium
• Continue cooking for another 6-8 minutes until the internal temperature reaches 165°F (74°C)
• Remove from heat and let the chicken rest for 10 minutes before shredding (this keeps the juices inside)

2. Shred the Chicken

Once the chicken has rested and cooled slightly, it’s time to shred it into bite-sized pieces.

• Place the cooled chicken breasts in your large mixing bowl
• Use two forks to pull the chicken apart, working with the grain to create nice shreds
• Alternatively, use your stand mixer with the paddle attachment on low speed for 30-60 seconds
• Aim for a mix of larger chunks and finer shreds for the best texture
• Make sure all pieces are relatively uniform in size so the dressing coats evenly
• Let the shredded chicken cool completely to room temperature before adding the dressing

3. Prepare the Vegetables

Fresh, properly prepared vegetables are what give this jalapeño holly its signature texture and kick.

• Cut the jalapeños in half lengthwise and remove all seeds and white membranes (this is where most of the heat lives)
• Dice the jalapeños into very small pieces, about ⅛ inch (3 mm)
• Finely chop the dill pickles into similar-sized pieces as the jalapeños
• Dice the red onion as small as possible to distribute the flavor evenly without overpowering bites
• Chop the fresh cilantro leaves, discarding the thick stems
• Keep all the prepared vegetables separate until you’re ready to mix

Read Also: Willow Tree Chicken Salad Recipe

4. Make the Creamy Jalapeño Dressing

This dressing is what transforms plain chicken and vegetables into something magical.

• In a medium bowl, combine the mayonnaise and sour cream, whisking until completely smooth
• Add the Dijon mustard, honey, and apple cider vinegar, whisking vigorously to emulsify
• Stir in the smoked paprika, cumin, and cayenne pepper until no streaks remain
• Taste the dressing and adjust the seasoning with salt and black pepper
• If you want extra tang, add a tablespoon or two of jalapeño pickle juice
• The dressing should be thick but pourable, coating the back of a spoon

5. Combine Everything Together

This is where all your prep work comes together into the finished jalapeño holly.

• Add the cooled shredded chicken to your largest mixing bowl
• Pour about half of the prepared dressing over the chicken
• Using a large spatula or spoon, gently fold the dressing into the chicken until evenly coated
• Add the diced jalapeños, chopped pickles, red onion, and cilantro
• Pour in the remaining dressing and fold everything together thoroughly
• Make sure every piece of chicken gets coated and the vegetables are evenly distributed
• If you’re adding pepper jack cheese, fold it in at this point
• Taste and adjust seasoning with more salt, pepper, or cayenne if needed

6. Chill and Serve

The flavors need time to meld together, so don’t skip the chilling step.

• Transfer the chicken salad to an airtight container
• Press a piece of plastic wrap directly onto the surface to prevent it from drying out
• Refrigerate for at least 1 hour, but preferably 2-3 hours for best flavor
• The jalapeño heat will intensify slightly as it sits, so keep that in mind
• Give it a good stir before serving to redistribute the dressing
• Serve chilled and enjoy within 3-4 days for the best quality

Tips for The Best Chicken Salad Chick Jalapeño Holly

After making this recipe more times than I can count, I’ve picked up some tricks that consistently deliver perfect results. These tips are the difference between good chicken salad and absolutely incredible chicken salad.

Temperature matters more than you think:

• Always let your cooked chicken cool completely before adding dressing
• Warm chicken will cause the mayonnaise to separate and become oily
• If you’re in a hurry, spread the shredded chicken on a baking sheet to cool faster
• Cold chicken from the fridge works great if you’re using leftover rotisserie chicken

Jalapeño heat control:

• Remove all seeds and membranes for mild heat that most people can handle
• Leave some seeds in if you want medium heat with more kick
• Use pickled jalapeños instead of fresh for a tangier, less intense heat
• Taste a small piece of your jalapeño before adding to gauge the heat level
• Different jalapeños vary wildly in spiciness, even from the same batch

Texture perfection:

• Don’t over-shred the chicken into mush; you want recognizable pieces
• Dice all vegetables to a uniform size so every bite has balanced flavor
• Add the cheese just before serving if you want it to stay in distinct pieces
• For a chunkier salad, roughly chop the chicken instead of shredding

Make-ahead magic:

• Prepare the chicken and vegetables up to 24 hours in advance
• Store them separately and combine with dressing just before serving
• The flavors develop even more after sitting overnight in the fridge
• Mix in a tablespoon of mayo before serving if it seems dry after storage

This pairs beautifully with my Curry Chicken Salad Recipe for a variety spread.

Serving Suggestions

This jalapeño holly is incredibly versatile and works in so many different ways. I’ve served it at backyard barbecues, packed it for beach picnics, and eaten it straight from the container while standing at the kitchen counter (no judgment here).

Classic serving options:

• Piled high on Homemade Biscuit for Southern-style sandwiches
• Stuffed into croissants with crisp lettuce and tomato
• On top of butter lettuce leaves for a low-carb option
• With crackers and Deviled Eggs for an appetizer spread
• Between slices of toasted sourdough with bacon
• Wrapped in flour tortillas with shredded lettuce for quick wraps

Creative serving ideas:

• As a topping for baked potatoes with extra cheese
• Scooped onto halved avocados for a protein-packed lunch
• Mixed into pasta salad for a spicy twist
• On top of fresh garden tomatoes for an open-faced sandwich
• With Mexican Street Corn on the side for a Southwestern meal
• Stuffed into bell pepper halves and baked until warm

Accompaniments that complement the spice:

• Cool, creamy Coleslaw
• Crispy kettle chips or tortilla chips
• Fresh cucumber slices with ranch dip
• Sweet Potato Salad to balance the heat
• Chilled watermelon or fresh fruit
• Sweet tea or lemonade to cool things down

Variations to Try

One of my favorite things about this recipe is how easily you can customize it to suit different tastes and dietary needs. I’ve experimented with countless variations over the years, and these are the ones that have become regular rotations in my kitchen.

Heat level variations:

• Mild Holly: Use only 1 jalapeño and add ¼ cup diced green bell pepper for crunch without heat
• Extra Spicy Holly: Add 1-2 serrano peppers along with the jalapeños and leave some seeds in
• Smoky Chipotle Holly: Replace fresh jalapeños with 2 tablespoons minced chipotle peppers in adobo sauce
• Habanero Holly: Use 1 small habanero pepper for serious heat lovers (proceed with caution)

Dietary modifications:

• Low-Carb/Keto Holly: Use full-fat mayo and sour cream, skip the honey, add extra cheese
• Lighter Version: Replace half the mayo with Greek yogurt and use light sour cream
• Dairy-Free Holly: Use vegan mayo and skip the sour cream and cheese
• Paleo Holly: Use avocado oil mayo and coconut cream instead of sour cream

Flavor twists:

• Bacon Jalapeño Holly: Stir in ½ cup crumbled crispy bacon
• Avocado Holly: Add 1 diced ripe avocado just before serving
• Ranch Holly: Add 1 tablespoon ranch seasoning mix to the dressing
• Buffalo Jalapeño Holly: Mix in 2 tablespoons of Buffalo Sauce for double heat
• Tex-Mex Holly: Add ½ cup black beans, corn, and a squeeze of lime juice

Protein swaps:

• Use rotisserie chicken from the store for ultra-fast prep
• Try turkey breast for a leaner option
• Mix in canned tuna or salmon for a seafood version
• Use grilled chicken thighs for richer, more flavorful meat

Read Also: Southern Chicken Salad Recipe

Storage and Reheating

Proper storage is crucial for keeping your jalapeño holly fresh, safe, and delicious throughout the week. I’ve learned these lessons through some unfortunate trial and error, so let me save you from making the same mistakes.

Refrigerator storage:

• Store in an airtight glass or plastic container in the coldest part of your fridge
• Press plastic wrap directly onto the surface before sealing to prevent oxidation
• Keep at 40°F (4°C) or below for food safety
• Properly stored chicken salad lasts 3-4 days maximum
• Always check for off smells or changes in texture before eating
• Don’t leave at room temperature for more than 2 hours (1 hour if it’s hot outside)

Freezer storage (with cautions):

• I don’t recommend freezing chicken salad as the mayo and sour cream don’t thaw well
• The texture becomes watery and separated after freezing
• If you must freeze, only freeze the plain cooked chicken before adding dressing
• Thaw frozen chicken in the fridge overnight, then proceed with the recipe fresh

Make-ahead tips:

• Cook and shred chicken up to 2 days ahead, store separately from dressing
• Prep all vegetables and store in separate containers
• Make the dressing up to 3 days ahead and refrigerate
• Combine everything within a few hours of serving for best texture
• Add delicate ingredients like avocado or extra jalapeños just before serving

Serving from storage:

• Remove from fridge 10 minutes before serving to take the chill off
• Give it a good stir to redistribute the dressing
• Add a tablespoon of mayo if it seems dry after storage
• Taste and adjust seasoning as flavors can dull when cold
• Never eat directly from the storage container if you plan to save leftovers

Nutritional Facts

Here’s the approximate nutritional breakdown per serving (based on 6 servings):

• Calories: 385
• Total Fat: 24g
• Saturated Fat: 5g
• Trans Fat: 0g
• Cholesterol: 112mg
• Sodium: 580mg
• Total Carbohydrates: 8g
• Dietary Fiber: 1g
• Sugars: 4g
• Protein: 35g
• Vitamin A: 8% DV
• Vitamin C: 15% DV
• Calcium: 6% DV
• Iron: 10% DV

Nutritional values are estimates and will vary based on specific ingredients used and portion sizes.

Health Benefits of Key Ingredients

While this jalapeño holly is indulgent and creamy, it also packs some surprising nutritional benefits. I love when comfort food can also fuel your body with good stuff.

Chicken breast provides lean protein:

• High-quality complete protein with all essential amino acids
• Supports muscle growth, repair, and maintenance
• Helps keep you feeling full and satisfied longer
• Rich in B vitamins, especially niacin and B6
• Contains selenium, an important antioxidant mineral

Jalapeños offer more than just heat:

• High in vitamin C, which supports immune function
• Contains capsaicin, which may boost metabolism slightly
• Has anti-inflammatory properties that can reduce pain
• May help with congestion and sinus issues
• Rich in vitamin A for eye health

Cilantro adds surprising benefits:

• Natural detoxifier that may help remove heavy metals
• Contains antioxidants that fight free radicals
• May help lower blood sugar levels
• Has antibacterial properties
• Rich in vitamins K, A, and C

Apple cider vinegar contributes:

• May help regulate blood sugar levels after meals
• Contains beneficial probiotics if using raw, unfiltered versions
• Can aid digestion and gut health
• May help with feeling fuller, supporting weight management

For a healthier option, try my Chicken and Egg Salad Recipe.

FAQs About Chicken Salad Chick Jalapeño Holly

1. Can I use rotisserie chicken instead of cooking my own?

Absolutely, and this is actually my go-to shortcut when I’m pressed for time. Just grab a rotisserie chicken from your grocery store, remove the skin, and shred about 3 cups of meat.

The flavor will be slightly different since rotisserie chickens are pre-seasoned, but it still works beautifully. You might want to reduce the salt in the recipe slightly to compensate.

2. How can I make this less spicy for kids?

Start by using only one jalapeño and removing all the seeds and white membranes, which is where most of the heat lives. You can also substitute half of the jalapeño with diced green bell pepper to maintain the crunch without the spice.

Another trick is to increase the honey to 2 tablespoons, which helps balance any remaining heat. My kids actually love this version, and it’s still flavorful without making their mouths burn.

3. What’s the best type of bread to serve this on?

My personal favorite is a buttery, flaky croissant because it complements the creamy texture perfectly. However, toasted sourdough, soft pretzel buns, or classic white bread all work wonderfully.

For a healthier option, try it on whole grain bread or wrapped in large lettuce leaves. The key is choosing something that won’t get soggy from the dressing.

4. Can I substitute Greek yogurt for the mayonnaise?

Yes, but I recommend doing a half-and-half swap rather than using all Greek yogurt. Replace half the mayo with full-fat Greek yogurt to keep the creamy texture while cutting some calories.

Using all Greek yogurt makes the chicken salad tangier and less rich. It’s still delicious but noticeably different from the original Chicken Salad Chick version.

5. Why does my chicken salad get watery after a day in the fridge?

This usually happens when the chicken wasn’t completely cooled before mixing with the dressing, or if you used frozen chicken that released water during thawing. Make sure your chicken is at room temperature and completely dry before adding the dressing.

Also, if you added tomatoes or cucumbers, these release water over time and should be added just before serving. Pressing plastic wrap directly on the surface also helps prevent excess moisture.

Read Also: Buffalo Chicken Salad Recipe

Final Thoughts

This chicken salad chick jalapeño holly recipe has become one of my most-requested dishes, and for good reason. The perfect balance of creamy, spicy, and tangy flavors makes every bite incredibly satisfying.

What I love most is how it brings restaurant-quality flavor into your own kitchen without the hefty price tag. Plus, once you’ve mastered the basic recipe, you can customize it endlessly to suit your family’s preferences.

I hope you’ll give this jalapeño holly a try and discover why it’s been a beloved favorite at Chicken Salad Chick for years. Drop a comment below and let me know how yours turned out, or share your favorite way to serve it!

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