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Jalapeño Holly Chicken Salad

A creamy, spicy chicken salad featuring shredded chicken and jalapeños, perfect for sandwiches, wraps, or as a standalone dish.
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Prep Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Appetizer, Lunch
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups Cooked shredded chicken Can use rotisserie chicken
  • 1 cup Sour cream Creamy base for the salad
  • 2 medium Jalapeños, diced Adjust quantity for spice level
  • 1 cup Celery, chopped Adds crunch
  • 1/2 cup Onion, finely chopped Use red or white onion
  • 1 teaspoon Salt Adjust to taste
  • 1 teaspoon Pepper Adjust to taste
  • 1/2 cup Mayonnaise Can substitute with Greek yogurt for lighter version
  • 1 tablespoon Lime juice Fresh lime juice for flavor

Method
 

Preparation
  1. In a large bowl, combine the shredded chicken, diced jalapeños, chopped celery, and finely chopped onion.
  2. Add sour cream and mayonnaise to the mixture.
  3. Season with salt, pepper, and a squeeze of lime juice to taste.
  4. Mix all the ingredients well until combined.
  5. Chill in the refrigerator for at least an hour before serving.
  6. Serve on bread, crackers, or lettuce wraps.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. For freezing, omit mayo and freeze chicken mixture for up to a month. Thaw and add mayo before serving.