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Jalapeño Chicken Salad is a flavor bomb! Loaded with pickled jalapenos, fresh pepper, a hint of garlic, cilantro, and so much more! Use rotisserie chicken to make this super quick and easy!
If you’re looking for THE chicken salad of the season, look no further.
Fluffy. The only texture I need to describe this chicken salad recipe. The dressing has just enough mayo to hold the whole thing together and it’s the ideal texture to serve this on a cucumber boat, cracker, or between homemade bread slices.
Jalapeno Chicken Salad is speckled with pickled jalapenos, fresh jalapeños, a dollop of mayonnaise, a sprinkle of cilantro, and a handful of shredded cheese. It’s giving jalapeno popper chicken salad, minus the crispy bacon, and turning the flavor volume way, way up.
For busy work days, homemade chicken salad is the perfect grab and go easy lunch – just pop it into a wrap, lettuce wrap, serve with crunchy veggies, crackers, and pickles spears.
Ingredients for jalapeno chicken salad
- Chicken: I start with oven roasted chicken breasts but you can certainly use a rotisserie chicken to make this quick and easy. I also have a recipe of for instant pot pulled chicken that would work well.
- Mayo: I typically like to use a little butter, some softened cream cheese, and maybe even a little sour cream in my chicken salad recipes. I even make a healthy chicken salad with Greek yogurt. But for this particular salad, I use just mayo, it makes one heck of a creamy dressing that clings to the chicken and works best.
- Fresh Jalapenos: or even serrano peppers add freshness to the recipe. Based on your preference, you can omit this or use something more mild like green bell peppers.
- Pickled Jalapenos: I use the tamed variety so they pack a pickled punch without too much heat. You’ll also need some of the pickling liquid to cut through the richness of the mayo!
- Mustard: I use yellow mustard for this, no dijon. This brand and flavor specifically are my go-to. It has such a yummy flavor that works well in this recipe.
- Seasonings: I use garlic powder and kosher salt and honestly, you don’t need much else. Feel free to flavor it with what you like, onion powder or even a sprinkle of chipotle chili powder
- Fresh Cilantro: gives this earthiness, which pairs well with jalapeños. If you aren’t a fan, you can omit this or swap it for fresh parsley.
- Shredded Cheese: I like to use jalapeno Colby jack, but sharp cheddar cheese or even a Mexican cheese blend would work here
Recipe Variations
- Use dried cranberries with the jalapenos
- Add orange or lime zest with the jalapenos to brighten things up
- Chopped mangoes or pineapple give this a sweet and spicy flair
- Add sliced green onions, minced red onion, and celery for a traditional chicken salad recipe
Other Spicy Chicken Salad
- Buffalo Chicken Salad
- Blackened Chicken Salad with Watermelon
- Fiesta Chili Lime Chicken Salad
- Crispy Chicken Salad with Sriracha Honey BBQ Dressing
- Chicken BBQ Ranch Salad
Jalapeño Chicken Salad
Equipment
Ingredients
- 2 cups cooked chicken see notes
- ⅓ cup mayonnaise plus more
- ½ jalapeño pepper deseeded/minced (or serrano pepper)
- ¼ cup pickled jalapenos minced (plus 1 tsp pickling liquid)
- 1½ teaspoons mustard I use jalapeno mustard
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- 2 tablespoons cilantro minced
- ¼ cup jalapeño Colby jack shredded (or cheddar, etc.)
- crackers croissants, bread or lettuce wraps, for serving
Instructions
- SHRED: Remove the chicken from the bone if using a rotisserie or roasting your own. Add it to a food processor and pulse a couple of times to shred it. I prefer the chicken to be finely shredded, but if you like shreds, feel free to do this by hand, with this tool, or a stand mixer!
- DRESSING: Add ⅓ cup mayo, minced jalapeños, pickled jalapeños, mustard, kosher salt and garlic powder to a medium mixing bowl and stir to combine.
- MIX: Add the shredded chicken and mix. Sometimes I need another tablespoon of mayo to get it to the perfect consistency. Add 1 first and mix to combine. If it needs more, add a second tablespoon. Then fold in the cilantro and shredded cheese. Mix to combine.
- LET SIT: Place the salad into a serving bowl or airtight container, cover with plastic wrap or a tight-fitting lid. Pop into the refrigerator for at least 20 minutes, long if time permits.
- HOW TO SERVE: We love this between toasted croissants, on sliced sourdough bread, and even more with crackers!
Notes
- Roasting Chicken: Start with 1 ¾ pounds bone-in, skin-on chicken breasts. Preheat oven to 425ºF. Wipe chicken with paper towels. Drizzle with avocado oil, sprinkle 2-3 teaspoons kosher salt on both sides. Place chicken on baking sheet, roast for 25-35 minutes or until the thickest part reads 165ºF. Remove from oven and let cool to room temp.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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