This copycat Chicken Salad Chick Jalapeño Holly is my favorite copycat recipe from Chicken Salad Chick. It has just the right amount of spice and goes great with crackers or toast!
Chicken Salad Chick is such an awesome spot for lunch. I love recreating their recipes at home. Their Jalapeño Holly is hands down my favorite chicken salad from there. I’m not a huge fan of spicy food but I think it has just the right amount of spice.
If you’re also a Chicken Salad Chick fan then be sure to check out some of my other recipes like their Fruity Fran chicken salad, Classic Carol chicken salad, and their Sassy Scotty chicken salad!
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Ingredients needed
For this chicken salad, you will need:
- Chicken tenderloins: I think for the closest taste to the restaurant version it is best to use chicken tenderloins. You can sub chicken breast or cooked and pulled rotisserie chicken but for the closest taste use chicken tenderloins.
- Water: To boil the chicken tenderloins in.
- Mayonnaise: I use Duke’s brand mayonnaise in my Chicken Salad Chick recipes. I believe that Duke’s will give you the closest taste to the restaurant version.
- Sour cream: To give the chicken salad a little more creaminess and balance out the jalapeños.
- Garlic powder, onion powder, salt, and pepper: To season the chicken salad with.
- Pickled jalapeños: To give the chicken salad a little spice. Pickled jalapeños will vary in spiciness from brand to brand. I recommend adding a little then adding more, if needed. You can always add more but it is really difficult to take them out if it gets too spicy.
Equipment needed
You will need a large pot, mixing bowl, hand mixer, and food processor.
Recipe instructions (step by step guide)
Fill a large pot with water. Add the chicken tenderloins with the water and then bring the water to a boil.
Once the water is boiling, reduce the heat to low and cover the pot. Cook the chicken for 8 to 10 minutes. Do not overcook the tenderloins or it will become rubbery. The chicken should register at 165 degrees with a meat thermometer (or you’ll be able to tell if it’s done when you shred it).
Once the chicken is ready, remove it from the water and let it cool. Use a hand mixer or food processor to shred the chicken into fine pieces. I find using a hand mixer helps the chicken to become very fine, just like the restaurant version.
Next, run your jalapeños through a food processor or finely dice them.
Add the mayonnaise, jalapeños, and seasonings to the shredded chicken. Stir well and then serve. Refrigerate any leftovers.
Tips
- Use Duke’s mayonnaise for the closest taste to the restaurant version. If you can’t find it, try using another full fat mayonnaise.
- You can substitute the chicken tenderloins for chicken breast or rotisserie chicken meat but I think the closest taste is with the chicken tenderloins.
- You can use more diced jalapeños, if desired. The spice level will vary brand to brand so I recommend adding less then more.
How to store leftovers
Store any leftover chicken salad in your fridge. It will be good for three days after making. The jalapeños may cause the chicken to get spicier the longer they sit. You can always leave them out if you’re prepping this for lunch then add them in when you’re ready to serve the chicken salad.
Other Chicken Salad Chick copycat recipes:
- Copycat Chicken Salad Chick Barbie-Q
- Copycat Chicken Salad Chick Classic Carol
- Copycat Chicken Salad Chick Fruity Fran
- Copycat Chicken Salad Chick Sassy Scotty
- Copycat Chicken Salad Chick Broccoli Salad
- Copycat Chicken Salad Chick Pimento Cheese
- Copycat Chicken Salad Chick Kickin’ Kay Lynne
- Copycat Chicken Salad Chick Lemon Basil Chicken Salad
Copycat Chicken Salad Chick Jalapeño Holly
Equipment
- Large pot
- hand mixer or food processor to shred the chicken
Ingredients
- 1 pound chicken tenderloins this will yield about 2 cups of shredded chicken if you are using rotisserie or chicken breast
- ¾ cup Duke's mayonnaise
- 2 teaspoons sour cream
- ⅓ cup sliced pickled jalapeños start with ⅓ cup and then add more since the spice level will vary brand to brand
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ⅛ teaspoon salt or to taste
- 1 pinch black pepper or to taste
Instructions
- Fill a large pot with water. Add the chicken tenderloins with the water and then bring the water to a boil.
- Once the water is boiling, reduce the heat to low and cover the pot. Cook the chicken for 8 to 10 minutes. Do not overcook the tenderloins or it will become rubbery. The chicken should register at 165 degrees with a meat thermometer (or you'll be able to tell if it's done when you shred it).
- Once the chicken is ready, remove it from the water and let it cool. Use a hand mixer or food processor to shred the chicken into fine pieces. I find using a hand mixer helps the chicken to become very fine, just like the restaurant version.
- Next, run your jalapeños through a food processor or finely dice them.
- Add the mayonnaise, jalapeños, and seasonings to the shredded chicken. Stir well and then serve. Add additional minced jalapeños, if needed.
- Refrigerate any leftovers.
Lauren says
We had CSC on vacation because we don’t have one near us and I was craving the Jalapeño Holly chicken salad when we got home and this recipe tastes exactly like the restaurants! We made the recipe just as written and it was perfection!
sierra says
sooo good crushed a craving for something ive never had lol!
Brooke Lemoine says
So good! I subbed Greek yogurt for the mayo.
Stacy says
Can thighs be used and can thighs or breasts be baked?
Audrey says
I wouldn’t recommend using thighs if you want it to taste like Chicken Salad Chick’s version. You could use chicken breast. I would recommend cutting them into long pieces and boiling for the best results. You can bake and shred but it will taste a little different than the restaurant’s version. Hope this helps, let me know if you have any other questions.
Niki says
SOOOO Good!
Kenny says
Is it alright to use fresh diced jalepeños for this recipe?
Audrey says
Yes, you can. It will be a little more spicy than the restaurant version. I would recommend removing the seeds from the jalapeno.
Ryan says
Made this using Kewpie Mayo and it is insanely delicious!
Stacey says
YUM!
Madeline says
SO good! Instead of sour cream I used greek yogurt.
Amy Liu Dong says
This chicken looks so easy and delicious.
I can’t wait to make this at home.