Description
This Copycat Jalapeño Hollychicken Salad is a creamy, flavorful chicken salad made with tender shredded chicken, tangy pickled jalapeños, mayonnaise, and fresh lime juice. Perfect for sandwiches, wraps, crackers, or lettuce cups, this easy copycat recipe delivers the perfect balance of creamy texture and mild heat. It’s ideal for meal prep, quick lunches, picnics, and light family dinners.
Ingredients
Scale
- 1 lb chicken tenderloins
- Water and salt, for poaching
- 2/3 cup mayonnaise (Hellmann’s preferred)
- 1 tablespoon sour cream
- 1/2 cup pickled jalapeños, finely minced
- 2 teaspoons pickled jalapeño brine
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon fresh lime juice
Instructions
Step 1: Poach the Chicken
- Bring a pot of salted water to a boil.
- Add chicken tenderloins and reduce heat to a gentle simmer.
- Cook for 8–10 minutes or until the chicken reaches an internal temperature of 165°F.
- Remove chicken and allow it to cool completely.
- Shred the cooled chicken into fine pieces using two forks.
Step 2: Prepare the Jalapeños
- Finely mince the pickled jalapeños.
- In a small bowl, combine onion powder, garlic powder, salt, and black pepper.
Step 3: Make the Dressing
- In a medium bowl, stir together mayonnaise and sour cream until smooth.
- Add pickled jalapeño brine and fresh lime juice.
- Mix until fully incorporated.
Step 4: Assemble the Salad
- Add shredded chicken and minced jalapeños to the dressing mixture.
- Sprinkle in the seasoning blend.
- Fold everything together until evenly coated.
Step 5: Chill and Serve
- Taste and adjust seasoning if desired.
- Refrigerate for at least 30 minutes before serving.
- Serve with crackers, sandwiches, wraps, or lettuce cups.
Notes
- Finely shredded chicken creates the authentic deli-style texture.
- Chilling the salad before serving enhances the flavor.
- For extra heat, add additional minced jalapeños.
- Rotisserie chicken can be substituted for poached chicken.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing is not recommended due to the mayonnaise-based dressing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch , Salad
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 340 kcal
- Sugar: 2 g
- Sodium: 690 mg
- Fat: 24 g
- Saturated Fat: 5 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 27 g
- Cholesterol: 90 mg