I made chicken salad chick jalapeno holly with this recipe. Have you ever tasted something so delicious that you just had to know how to make it yourself? That’s exactly how I felt the first time I tried Chicken Salad Chick’s, Jalapeno Holly.
I was at a friend’s party and one bite of this spicy, creamy chicken salad had me hooked. I knew I had to figure out how to make it at home so I could enjoy it whenever I wanted.
After a few attempts and some adjustments, I finally found the perfect combination of ingredients to recreate the mouth-watering flavor of Jalapeno Holly. Now, whenever I host a party or need to bring a dish to a potluck, this chicken salad is always a hit.
How to Make Chicken Salad Chick Jalapeno Holly
But it’s not just for special occasions – I often make a batch on Sunday and use it throughout the week for quick and easy lunches. It’s versatile enough to be enjoyed on its own, on top of a salad, or in a sandwich or wrap.
So if you’re a fan of Chicken Salad Chick’s Jalapeno Holly and want to learn how to make it yourself, I’m here to help. With my step-by-step instructions and real-life examples of how I use this delicious chicken salad, you’ll be able to enjoy it anytime, anywhere. Trust me, your taste buds will thank you!
Chicken Salad Chick Jalapeno Holly Ingredients
- 2 cups cooked, shredded chicken breast
- 1/2 cup finely chopped celery
- 1/4 cup finely chopped pickled jalapenos
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Step by Step Instructions to Make Chicken Salad Chick Jalapeno Holly
Start by cooking your chicken breasts. You can use any cooking method you prefer, but I like to bake mine in the oven at 375 degrees F for about 20-25 minutes, or until they reach an internal temperature of 165 degrees F. Let the chicken cool completely, then shred it into bite-sized pieces.
In a large mixing bowl, combine the shredded chicken, chopped celery, and chopped jalapenos. Stir to combine.
In a separate bowl, whisk together the mayonnaise, sour cream, garlic powder, onion powder, salt, and black pepper. Pour the mixture over the chicken and vegetable mixture, and stir until everything is well-coated.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving. This will allow the flavors to meld together and intensify.
Serve the Jalapeno Holly chicken salad on a bed of lettuce, or use it to make sandwiches or wraps.
How Do You Serve Chicken Salad Chick Jalapeno Holly
Any food goes well with Jalapeno Holly. Serve it with grilled poultry, steak, or fish for a delicious meal.
Serve Jalapeno Holly on romaine for a delicious salad. For a full meal, add chopped cherry tomatoes and cucumbers and your favorite dressing.
Spread Jalapeno Holly on your favorite bread or bun for a tasty sandwich. For a healthy meal, add lettuce, tomato, and avocado.
Jalapeno Holly, sliced veggies, and cheese can be wrapped in a tortilla for a portable meal. It’s perfect for a picnic or a quick meal.
Jalapeno peppers Holly on a fried potato makes a filling meal. For a treat, add grated cheese and bacon bits.
Jalapeno Holly can be dipped in bread or veggies. Put it in a dish and serve it with your favorite dippers.
Chicken Salad Chick Jalapeno Holly Variations
Reduce the jalapenos or skip them for a milder Jalapeno Holly. If you like heat, add more jalapenos or hot sauce.
You can substitute turkey, shrimp, or tofu for chicken in the dish.
If you like sweet and fiery, add diced apples or grapes.
You can use cilantro, basil, or mint instead of parsley in the dish.
Replace mayo with Greek yogurt or sour cream for a healthy Jalapeno Holly. Try jalapeno or garlic mayo.
Mix in chopped walnuts or sunflower seeds for crunch.
How To Store Chicken Salad Chick Jalapeno Holly
Jalapeno Holly should be refrigerated as soon as possible after preparation to stop the development of bacteria. Refrigerate it after placing it in an airtight receptacle.
Consume quickly; chicken salad loses its flavor and freshness after about 3 to 4 days in the fridge. If left any longer, it could go bad and make you sick.
If you want to keep your Jalapeno Holly for more than a few days, you can do so by placing it in the freezer. It can be kept in the fridge for up to two to three months if it is stored in an airtight container or freezer bag. Simply place it in the refrigerator overnight to defrost before using.
The mayonnaise in Jalapeno Holly may separate from the other components after being stored, so give it a good stir before serving. To avoid this, make sure to give the chicken salad a good toss just before serving.
Chicken Salad Chick Jalapeno Holly Recipe
Ingredients
- 2 cups cooked shredded chicken breast
- 1/2 cup finely chopped celery
- 1/4 cup finely chopped pickled jalapenos
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Start by cooking your chicken breasts. You can use any cooking method you prefer, but I like to bake mine in the oven at 375 degrees F for about 20-25 minutes, or until they reach an internal temperature of 165 degrees F. Let the chicken cool completely, then shred it into bite-sized pieces.
- In a large mixing bowl, combine the shredded chicken, chopped celery, and chopped jalapenos. Stir to combine.
- In a separate bowl, whisk together the mayonnaise, sour cream, garlic powder, onion powder, salt, and black pepper. Pour the mixture over the chicken and vegetable mixture, and stir until everything is well-coated.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving. This will allow the flavors to meld together and intensify.
- Serve the Jalapeno Holly chicken salad on a bed of lettuce, or use it to make sandwiches or wraps.
