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Copycat Jalapeño Hollychicken Salad

A delightful combination of shredded chicken, creamy mayonnaise, and fresh jalapeños, this Copycat Jalapeño Hollychicken Salad is perfect for any occasion!
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded
  • 1/2 cup chopped jalapeños (fresh or pickled) Adjust amount to taste for spiciness
  • 1/2 cup mayonnaise Can substitute with Greek yogurt for a lighter version
  • 1/4 cup sour cream
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup chopped green onions
  • to taste Salt and pepper

Method
 

Preparation
  1. Start by shredding your cooked chicken into bite-sized pieces for easy mixing.
  2. In a large mixing bowl, combine the mayonnaise and sour cream. Stir until well blended.
  3. Add the shredded chicken, chopped jalapeños, shredded cheddar cheese, and chopped green onions to the bowl. Season with salt and pepper to taste.
  4. Gently mix everything together until the chicken and veggies are evenly coated in the creamy mixture. Don’t over-mix to maintain some texture.
  5. If time permits, let the salad chill in the refrigerator for about 30 minutes to a couple of hours.
  6. Serve the salad on a bed of greens, in a wrap, or enjoy it on its own!

Notes

For a lighter version, replace half of the mayonnaise with Greek yogurt. Make sure your chicken is cooled down before shredding. To avoid a watery salad, drain excess liquid from the jalapeños or veggies added.