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!
1poundchicken tenderloinsthis will yield about 2 cups of shredded chicken if you are using rotisserie or chicken breast
¾cupDuke's mayonnaise
2teaspoonssour cream
⅓cupsliced pickled jalapeñosstart with ⅓ cup and then add more since the spice level will vary brand to brand
½teaspoononion powder
½teaspoongarlic powder
⅛teaspoonsaltor to taste
1pinchblack pepperor 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.
Notes
Nutritional information is an estimate only.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.