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Copycat Jalapeño Hollychicken Salad

A creamy, tangy, and slightly spicy chicken salad featuring pickled jalapeños for a zesty kick, perfect for lunches or casual gatherings.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Lunch, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Chicken tenderloin Cook until internal temperature reaches 165°F.
  • ½ tsp Onion powder
  • ½ tsp Powdered garlic
  • 2 tsp Brine (from pickled jalapeños)
  • 1 tsp Lime juice
  • ⅔ cup Mayonnaise Can substitute with Greek yogurt for a lighter version.
  • ¼ tsp Black pepper
  • ¼ tsp Salt
  • 1 tbsp Sour cream
  • ½ cup Pickled jalapeños

Method
 

Cooking and Mixing
  1. Cook the tenderloin until it reaches a safe internal temperature (165°F). Once cooked, let it cool slightly before shredding.
  2. In a large mixing bowl, add your shredded chicken, onion powder, powdered garlic, brine, lime juice, mayonnaise, black pepper, salt, sour cream, and pickled jalapeños.
  3. Stir all the ingredients together until they’re evenly mixed, ensuring the chicken is well coated with the creamy mixture.
  4. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld beautifully together.
  5. Serve your jalapeño chicken salad on a bed of greens, in a sandwich, or with crackers.

Notes

For extra flavor, serve with garnishes like lime wedges or extra jalapeños. Leftovers can be stored in an airtight container for 3-4 days in the refrigerator.