Spicy Jalapeño Chicken Salad Recipe
Introduction
Spicy Chicken Salad offers a creamy, tangy, and fiery twist on a classic favorite. Perfect for sandwiches, wraps, or a hearty salad topping, this dish balances heat with cool mayonnaise and savory chicken.
Ingredients
- 3/4 cup mayonnaise
- 3/4 cup finely diced pickled jalapeños
- 3 tablespoons pickled jalapeño juice
- 2-3 fresh jalapeños, seeded and finely diced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3 cups cubed or shredded chicken
- Seasoning salt or salt and black pepper, to taste
Instructions
- Step 1: In a large mixing bowl, combine the mayonnaise, diced pickled jalapeños, pickled jalapeño juice, fresh diced jalapeños, garlic powder, and onion powder.
- Step 2: Mix thoroughly with a spatula or hand mixer until well combined.
- Step 3: Add the cubed or shredded chicken to the jalapeño mixture and stir until the chicken is evenly coated.
- Step 4: Taste the salad and adjust the heat by adding more jalapeños or jalapeño juice, or increase creaminess with extra mayonnaise, according to your preference.
- Step 5: Season with seasoning salt or a combination of salt and black pepper to taste. Cover the bowl and refrigerate for at least 30 minutes before serving to let flavors meld.
Tips & Variations
- For milder flavor, reduce fresh jalapeños or omit the seeds before dicing.
- Swap chicken for turkey or tofu for a different protein option.
- Add chopped cilantro or green onions for a fresh herbal note.
- Serve on toasted bread or inside a pita pocket for a satisfying lunch.
Storage
Store the spicy chicken salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving. It’s best enjoyed chilled but can be brought to room temperature if preferred. Avoid freezing as the mayonnaise base may separate.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use cooked chicken from a rotisserie?
Yes, rotisserie chicken works perfectly and adds a nice flavor. Just shred or cube it before mixing.
How can I reduce the spiciness if it’s too hot?
Add extra mayonnaise or a bit of sour cream to mellow the heat, and remove fresh jalapeño seeds next time for a milder taste.
Print
Spicy Jalapeño Chicken Salad Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
A zesty and creamy Spicy Chicken Salad featuring a blend of pickled and fresh jalapeños, perfectly balanced with mayonnaise and savory spices. This flavorful salad is quick to prepare, making it an ideal choice for a refreshing lunch or a tasty sandwich filling.
Ingredients
Salad Base
- 3/4 cup mayonnaise
- 3 cups cubed or shredded chicken
Spices & Flavorings
- 3/4 cup finely diced pickled jalapeños
- 3 tablespoons pickled jalapeño juice
- 2–3 fresh jalapeños, seeded and finely diced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Seasoning salt or salt and black pepper, to taste
Instructions
- Prepare the mixing base: In a large mixing bowl, combine mayonnaise, finely diced pickled jalapeños, pickled jalapeño juice, freshly diced jalapeños, garlic powder, and onion powder. Stir these ingredients together using a spatula or hand mixer until the mixture is smooth and well combined.
- Add the chicken: Fold in the cubed or shredded chicken into the jalapeño-mayo mixture, ensuring all pieces are evenly coated with the spicy dressing for consistent flavor.
- Adjust seasoning: Taste the salad and adjust the heat or creaminess by adding more fresh jalapeños or jalapeño juice for spice and tanginess, or more mayonnaise for a creamier texture.
- Season to taste: Add seasoning salt or a combination of salt and black pepper to taste, mixing again to incorporate the seasoning throughout the salad.
- Chill before serving: Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill, enhancing the overall taste and texture before serving.
Notes
- For extra heat, retain the seeds in the fresh jalapeños or add sliced jalapeño rings as a garnish.
- You can substitute mayonnaise with Greek yogurt for a lighter, tangier variation.
- This salad pairs well with sandwich bread, crackers, or over a bed of greens for a delicious meal.
- Adjust the pickled jalapeño and juice quantity based on your preference for tanginess and spice level.
- Store leftovers tightly covered in the refrigerator and consume within 3 days for best freshness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Keywords: spicy chicken salad, jalapeño chicken salad, creamy chicken salad, no-cook chicken salad, quick chicken salad
