Go Back
Homemade Easy chicken salad chick jalapeno holly recipe

Chicken salad chick jalapeno holly recipe

Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Salad
Cuisine American
Servings 4

Ingredients
  

  • 1 pound chicken tenderloins yields approximately 2 cups of shredded chicken
  • ¾ cup Duke's mayonnaise
  • 2 teaspoons sour cream
  • ⅓ cup sliced pickled jalapeños adjust to taste
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ⅛ teaspoon salt to taste
  • 1 pinch black pepper to taste

Instructions
 

  • Fill a large pot with water, adding the chicken tenderloins. Bring to a boil, then simmer for 8 to 10 minutes. Avoid overcooking; aim for 165 degrees. Once ready, cool and use a hand mixer or food processor to shred the chicken into fine pieces.
  • Process or dice the jalapeños finely. Add them, along with mayonnaise and seasonings, to the shredded chicken. Stir thoroughly for a restaurant-quality texture.
  • Dish out your Easy and Quick Chicken Salad Chick Jalapeno Holly and relish the explosion of flavors. Add more minced jalapeños for an extra kick if desired. Refrigerate any leftovers for an encore experience.