Description
This Jalapeño Chicken Salad is a zesty twist on classic chicken salad, featuring a perfect blend of fresh and pickled jalapeños, creamy mayonnaise, sharp jalapeño mustard, and melted Colby jack cheese. Ready in just 10 minutes, this flavorful salad is perfect for sandwiches, croissants, crackers, or lettuce wraps, making it a versatile and spicy addition to any meal.
Ingredients
Chicken
- 2 cups cooked chicken (shredded, see notes)
Dressing and Mix-ins
- ⅓ cup mayonnaise (plus more if needed)
- ½ jalapeño pepper, deseeded and minced (or serrano pepper)
- ¼ cup pickled jalapeños, minced (plus 1 teaspoon pickling liquid)
- 1½ teaspoons jalapeño mustard (or regular mustard)
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- 2 tablespoons cilantro, minced
- ¼ cup jalapeño Colby jack cheese, shredded (or cheddar cheese)
To Serve
- Crackers, croissants, bread, or lettuce wraps
Instructions
- Shred the chicken: Remove the chicken from the bone if using rotisserie or roasted chicken. Place the chicken in a food processor and pulse a few times until finely shredded. Alternatively, shred by hand or with a stand mixer if preferred for chunkier texture.
- Prepare the dressing: In a medium bowl, combine ⅓ cup mayonnaise, minced fresh jalapeño, minced pickled jalapeños, 1 teaspoon pickling liquid, jalapeño mustard, kosher salt, and garlic powder. Stir well until all ingredients are fully incorporated.
- Mix the salad: Add the shredded chicken to the dressing bowl and mix thoroughly. If the mixture is too dry, gradually add up to 2 tablespoons more mayonnaise until you reach the desired creamy consistency. Fold in minced cilantro and shredded jalapeño Colby jack cheese, then mix gently to combine.
- Let the flavors meld: Transfer the salad to a serving bowl or airtight container. Cover tightly with plastic wrap or a lid and refrigerate for at least 20 minutes to allow the flavors to blend and chill before serving.
- Serve: Enjoy the Jalapeño Chicken Salad inside toasted croissants, on slices of sourdough or your favorite bread, or with crackers or lettuce wraps for a low-carb option.
Notes
- Use cooked chicken from rotisserie, leftover roasted chicken, or cooked chicken breast for this recipe.
- Adjust the amount of jalapeños based on your preferred spice level.
- If you prefer less heat, remove all seeds from the jalapeño or substitute with a milder pepper.
- For a gluten-free option, serve with lettuce wraps or gluten-free crackers.
- Adding pickling liquid from the jar adds extra tanginess—don’t skip it!
