Copycat Chicken Salad Chick Jalapeño Holly
×Category: Main Course Ingredients | Type: Chicken | Servings: 4 | By: Chef Cliff
This copycat Chicken Salad Chick Jalapeño Holly has just the right amount of spice and goes great with crackers or toast.
Ingredients
- Chicken Tenderloins (this will yield about 2 cups of shredded chicken if you are using rotisserie or chicken breast): 1 Lbs.
- Duke's Mayonnaise: 3/4 Cup
- Sour Cream: 2 TSP
- Pickled Jalapeños (Sliced, Level, start with 1/3 cup add more since the spice will vary brand to brand): 1/3 Cup
- Onion Powder: 1/2 TSP
- Garlic Powder: 1/2 TSP
- Salt (Optional, or to taste): 1/8 TSP
- Black Pepper (Optional, or to taste): 1 Pinch
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.
- 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.
- Note: I find using a hand mixer helps the chicken to become very fine, just like the restaurant version.
- Note: Refrigerate any leftovers.
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