Craving a bold twist on classic chicken salad? The Jalapeño Holly from Chicken Salad Chick brings the heat with just the right amount of spice. It’s creamy, flavorful, and packs a jalapeño punch that keeps you coming back for more. This copycat recipe lets you recreate that same zesty flavor at home—fresh, simple, and satisfying. Whether you’re meal prepping or hosting, it’s a crowd-pleaser. Ready to spice up your chicken salad game? Let’s dive in.
Introduction to Chicken Salad Chick Jalapeno Holly Recipe
Jalapeño Holly is one of the most popular flavors at Chicken Salad Chick, and for good reason. It’s a spicy, creamy blend that adds a bold kick to the traditional chicken salad. With chopped jalapeños mixed into a smooth, mayo-based chicken salad, it strikes the perfect balance between heat and flavor without overwhelming your taste buds.
This recipe is a copycat version of the restaurant favorite, designed to give you that same crave-worthy taste right at home. It’s great for sandwiches, lettuce wraps, or even served with crackers as a dip. What sets this recipe apart is its simplicity—you don’t need a long list of ingredients or complicated steps.
Why does this recipe work?
- Simple ingredients: You likely have most of them in your kitchen.
- Customizable spice: You control the heat level with fresh or pickled jalapeños.
- Versatile use: It’s perfect for lunch, snacks, or party platters.
Ingredients Overview
To recreate the bold, creamy flavor of Chicken Salad Chick’s Jalapeño Holly, you’ll need a few fresh and pantry-friendly ingredients. This recipe keeps it simple while delivering that signature spicy kick. Below is a breakdown of what you’ll need, along with helpful notes to get the best results.
Main Ingredients
Chicken tenderloins or chicken breasts
Boneless, skinless chicken tenderloins are ideal—they cook quickly and stay tender. You can also use chicken breasts or rotisserie chicken for convenience.
Mayonnaise
Use a high-quality, full-fat mayo like Duke’s or Hellmann’s for a creamy, rich base. Avoid light or low-fat versions, as they can alter the texture and flavor.
Jalapeños (fresh or pickled)
Fresh jalapeños give a bright, sharp heat. For a tangy twist, pickled jalapeños work just as well. Adjust the quantity based on your heat tolerance.
Salt and black pepper
Just enough to enhance the flavor without overpowering the jalapeños.
Optional Add-Ins
Celery (finely chopped)
Adds crunch and freshness. Optional, but great for texture.
Lemon juice or vinegar
A splash can brighten the flavor and balance the richness of the mayo.
Garlic or onion powder
A pinch of either can deepen the flavor, especially if you’re not adding fresh aromatics.
Ingredient Tips
- Shred, don’t chop: For the most authentic texture, shred the chicken finely using a hand mixer or two forks after cooking.
- Chill before serving: Let the salad sit in the fridge for at least an hour. It helps the flavors meld and the spice develop.
- Customize the heat: Remove jalapeño seeds and membranes for a milder version, or add extra if you love it hot.
Equipment Needed
Making the Jalapeño Holly chicken salad at home doesn’t require any special kitchen gadgets. In fact, you probably have everything you need already. Here’s a list of basic tools that will help make the process quick, clean, and efficient.
Essential Equipment
Medium saucepan or skillet
Needed to cook the chicken tenderloins. Choose one with a lid for even cooking and moisture retention.
Mixing bowls (medium and large)
Use one for shredding or mixing the chicken and another for combining all the ingredients.
Cutting board and sharp knife
For chopping jalapeños, celery, and any other add-ins. A sharp knife makes for cleaner, safer cuts—especially when dealing with spicy peppers.
Measuring cups and spoons
To accurately measure mayo, seasonings, and any optional ingredients like lemon juice.
Two forks or a hand mixer
For shredding the cooked chicken. A hand mixer on low speed makes shredding fast and easy, giving that fine, fluffy texture similar to the original recipe.
Optional Tools
Gloves (for handling jalapeños)
Highly recommended if using fresh jalapeños. The oils can irritate your skin and eyes. If you don’t use gloves, be sure to wash your hands thoroughly after handling.
Food processor (optional)
Can be used to finely chop jalapeños or quickly blend the salad for a smoother consistency. Be careful not to over-process, as the salad should still have some texture.
Preparing the Chicken
The chicken is the heart of this recipe, and how you prepare it will make all the difference in both texture and flavor. Chicken Salad Chick uses finely shredded, moist chicken as the base for all their salads—including the spicy Jalapeño Holly. This section walks you through the best way to cook and prepare your chicken for a copycat-worthy result.
Best Type of Chicken to Use
Chicken tenderloins are preferred for their tenderness and quick cook time. Chicken breasts are also a great option but require slightly longer cooking. Rotisserie chicken can work in a pinch, but it may be less consistent in texture and flavor.
Step-by-Step: Cooking the Chicken
Season and Prep
- Lightly season the chicken with salt and pepper.
- Optional: Add a garlic clove, bay leaf, or a splash of broth to the water for more flavor.
Boil or Poach
Place chicken in a medium saucepan. Add enough water or broth to fully cover the chicken. Bring to a gentle boil, then reduce heat to a simmer. Cover and cook for 10–15 minutes, or until chicken is fully cooked (internal temp: 165°F / 74°C).
Rest and Cool
Remove the chicken from the pot and let it rest for 5–10 minutes. This helps retain moisture. Once slightly cooled, it’s ready to shred.
How to Shred Chicken for the Right Texture
The Jalapeño Holly has a smooth, fluffy texture—not chunky. Achieving that at home is easy with the right technique:
- Hand Mixer Method: Place chicken in a large bowl and use a hand mixer on low speed. It shreds quickly and evenly.
- Two-Fork Method: Use two forks to pull the chicken apart into fine shreds. This takes more time but works just as well.
Tip: If you’re using rotisserie chicken, be sure to remove the skin and bones, and shred only the white meat for the cleanest texture.
Making the Jalapeño Holly Chicken Salad
Now that your chicken is cooked and shredded, it’s time to bring the flavors together. The Jalapeño Holly chicken salad is known for its creamy base and spicy kick, with a smooth texture and bold flavor. This section walks you through the step-by-step process of combining everything to get that perfect Chicken Salad Chick-style result.
Step-by-Step Instructions
Step 1: Prep Your Ingredients
Finely chop your jalapeños (remove seeds for less heat, keep them for extra spice). If using optional add-ins like celery or onion, chop them finely for even texture.
Step 2: Mix the Base
In a large mixing bowl, combine:
- 1 to 1½ cups of mayonnaise (adjust to your preferred creaminess)
- A pinch of salt and black pepper
- Optional: 1 tsp lemon juice or apple cider vinegar for added brightness
- Optional: A dash of garlic powder or onion powder for extra depth
Whisk or stir until smooth and well blended.
Step 3: Add the Chicken and Jalapeños
Gently fold the shredded chicken into the mayo mixture until fully coated. Add the chopped jalapeños and mix again. Start with 2 tablespoons and add more to taste.
- Tip: Start small with the jalapeños—you can always add more, but you can’t take the heat out once it’s in.
Step 4: Adjust the Texture and Flavor
If the salad feels too dry, add a spoonful of mayo at a time until it reaches your desired consistency. Taste and adjust salt, pepper, and jalapeño heat level.
Step 5: Chill Before Serving
Cover and refrigerate the chicken salad for at least 1 hour before serving. Chilling allows the flavors to meld and the heat to mellow slightly.
Flavor Customization Tips
- Milder version: Use pickled jalapeños instead of fresh, or reduce the quantity.
- Extra spicy: Add finely diced fresh jalapeños or a dash of hot sauce.
- Sweeter twist: Stir in a teaspoon of sweet relish or a pinch of sugar to balance the spice.
Serving Suggestions
Jalapeño Holly Chicken Salad is not only delicious, it’s also incredibly versatile. Its creamy texture and spicy kick make it a standout whether served traditionally or with a creative twist. This section offers a variety of ways to serve it—perfect for lunch, snacks, meal prep, or entertaining.
Classic Ways to Serve
Sandwich Style
Pile a generous scoop onto fresh croissants, brioche buns, or whole wheat bread. Add crisp lettuce or sliced tomatoes for texture and freshness.
Lettuce Wraps
For a low-carb, keto-friendly option, spoon the chicken salad into romaine, butter lettuce, or iceberg leaves. It’s crunchy, light, and great for meal prep.
Crackers or Pita Chips
Serve with buttery crackers, pita chips, or bagel crisps for an easy party dip or snack.
Creative Serving Ideas
Stuffed Vegetables
Scoop into hollowed-out bell peppers, avocado halves, or even cucumbers for a fresh and fun appetizer.
Quesadilla or Wrap
Spread inside a tortilla, add cheese, and toast on a skillet for a spicy chicken salad quesadilla. Or roll it up as a wrap with spinach and shredded carrots.
Chicken Salad Bowl
Build a protein-packed bowl with greens, cherry tomatoes, cucumbers, and a scoop of Jalapeño Holly on top. Drizzle with a light vinaigrette or eat it as-is.
Mini Sliders
Great for parties! Spoon the salad onto slider buns or Hawaiian rolls and serve with a pickle slice.
What to Serve With It
Side Options:
- Potato chips or sweet potato fries
- Fruit salad or fresh berries
- Pickles or coleslaw
- Pasta salad or veggie sticks
Drink Pairings:
- Sweet tea or lemonade
- Sparkling water with lime
- Light white wine or rosé (for adults)
Storage and Leftover Tips
Proper storage is key to keeping your Jalapeño Holly Chicken Salad fresh, flavorful, and safe to eat. Whether you’re meal prepping or saving leftovers, follow these simple tips to extend shelf life and maintain quality.
How to Store Chicken Salad
Use an airtight container
Transfer the chicken salad to a clean, airtight container to prevent it from drying out and absorbing other fridge odors.
Refrigerate promptly
Don’t leave the salad out at room temperature for more than 2 hours. For best results, refrigerate it immediately after serving or mixing.
Keep it chilled
Store the container in the coldest part of your refrigerator, typically the back of the middle shelf. Maintain fridge temperature at or below 40°F (4°C).
Shelf Life
- Refrigerated: The chicken salad will stay fresh for 3 to 4 days. After that, the texture may change, and bacterial growth becomes a risk.
- Not freezer-friendly: Avoid freezing, as mayonnaise tends to separate and develop an unpleasant texture after thawing.
Make-Ahead Tips
Prep ingredients separately
If you want to make this in advance for events or lunches, consider cooking and shredding the chicken ahead of time and storing it separately from the mayo mixture. Combine everything the day you plan to serve for maximum freshness.
Mix in jalapeños last
Jalapeños can intensify in flavor the longer they sit. If you’re sensitive to heat, consider adding them right before serving to control the spice level.
How to Tell if It’s Gone Bad
- Smell: Sour or off smells are a clear sign it’s no longer safe to eat.
- Texture: If the salad becomes watery or slimy, it’s best to discard it.
- Color: Any discoloration or mold indicates spoilage.
Expert Tips and Tricks
Want to make your homemade Jalapeño Holly Chicken Salad taste just like the original—or even better? These expert tips and tricks will help you fine-tune flavor, texture, and spice level to perfection. Whether you’re making it for the first time or looking to elevate your go-to version, these pointers will ensure consistent, delicious results every time.
Use Fresh, High-Quality Ingredients
- Chicken: Freshly cooked and shredded chicken always tastes better than canned or overly processed alternatives.
- Mayonnaise: Choose a high-quality, full-fat mayo (like Duke’s or Hellmann’s) for a smooth, rich base.
- Jalapeños: Use fresh jalapeños for a sharper, more natural heat. For a tangy twist, pickled jalapeños are a great alternative.
Master the Texture
The signature Chicken Salad Chick texture is fluffy and finely shredded, not chunky or overly wet. Use a hand mixer to shred warm chicken quickly and evenly. Avoid overmixing after adding mayo to prevent it from becoming mushy.
Control the Heat Level
For mild heat, remove the seeds and membranes from the jalapeños. For extra spice, keep the seeds or add an extra pepper—or even a dash of cayenne or hot sauce. If you’re unsure, start with less and add more after chilling and tasting.
Let It Chill Before Serving
Let the salad sit in the fridge for at least 1 hour before serving. This allows the flavors to blend and the spice to mellow slightly. For meal prep, make it a day ahead for the best flavor.
Customize to Your Taste
Add a touch of lemon juice or vinegar for brightness. Mix in chopped celery or green onions for texture and freshness. Want a hint of sweetness? Add a teaspoon of sweet relish or a small amount of sugar to balance the heat.
Avoid Common Mistakes
Don’t overcook the chicken—this leads to dryness and poor texture. Don’t use low-fat mayo if you want an authentic creamy consistency. Avoid freezing—mayonnaise doesn’t hold up well when thawed.
Nutrition Information
Understanding the nutritional profile of Jalapeño Holly Chicken Salad helps you enjoy it mindfully—whether you’re watching calories, carbs, or protein intake. While this salad is rich and creamy, it can still fit into a variety of diets, including low-carb, keto, and high-protein meal plans.
Below is an approximate nutrition breakdown per 1/2 cup serving (based on a recipe made with full-fat mayonnaise and skinless chicken breast):
Estimated Nutritional Values (per ½ cup serving)
- Calories: 300–350 kcal
- Protein: 18–22g
- Total Fat: 24–28g
- Saturated Fat: 4–5g
- Cholesterol: 70–80mg
- Carbohydrates: 1–3g
- Sugars: 0–1g
- Fiber: 0g
- Sodium: 400–500mg
What Affects the Nutrition
Mayonnaise is the biggest source of fat and calories. Choosing a lower-fat or avocado oil-based mayo can reduce the total calorie count. Chicken contributes most of the protein. Using white meat keeps it leaner. Jalapeños and any added vegetables (like celery) are very low in calories and carbs.
Dietary Notes
- Keto-friendly
- Low-carb
- Gluten-free (as long as you serve it without bread or on gluten-free bread/crackers)
- Not dairy-free if you add cheese or creamy add-ins—though the base recipe is naturally dairy-free
- Not vegetarian
Tips for Lightening It Up
Use light mayo or Greek yogurt for a lower-fat version. Add chopped veggies like celery, bell peppers, or cucumbers to stretch the portion size without adding many calories. Serve in lettuce cups instead of bread to keep it low-carb.
Conclusion
Recreating the beloved Jalapeño Holly Chicken Salad at home is easier than you might think—and just as delicious as the original. With tender shredded chicken, creamy mayo, and a spicy jalapeño kick, this recipe delivers bold flavor in every bite. Whether you’re making it for meal prep, entertaining, or simply craving a satisfying lunch, this copycat version checks all the boxes. Try it once, and it just might become your go-to chicken salad recipe.
FAQS
Chicken Salad Chick Jalapeno Holly Recipe
Ingredients
Equipment
Method
- 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.