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Chicken Salad Chick Jalapeno Holly

A spicy twist on traditional chicken salad, perfect for lunches, picnics, or as an appetizer. This dish combines creamy texture with a flavorful kick from jalapenos.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 people
Course: Appetizer, Dinner, Lunch
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups cooked and shredded chicken
  • 1/2 cup mayonnaise
  • 1/4 cup diced jalapenos fresh or pickled
  • 1/4 cup diced celery
  • 1/4 cup diced red onion
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon lemon juice

Equipment

  • Mixing bowl
  • Chopping board
  • Knife
  • Spatula or wooden spoon
  • Measuring cups and spoons

Method
 

  1. Start with cooked chicken, either shredded or chopped.
  2. Dice the jalapenos, celery, and red onion into small pieces.
  3. In a mixing bowl, combine the shredded chicken with mayonnaise.
  4. Stir in the diced jalapenos, celery, red onion, garlic powder, salt, and black pepper.
  5. Add the lemon juice to the mixture.
  6. Give your salad a taste and adjust the seasoning as needed.
  7. Cover the bowl and refrigerate for at least 30 minutes.
  8. Once chilled, serve on crackers, in sandwiches, or over a bed of greens.

Notes

This salad is best served chilled and tastes even better the next day.