I spent the better part of my adult life afraid to eat a jalapeno. However, now I love them. Anytime Ms. Holaday says she’s going by the Chicken Salad Chick on her side of town, Lou asks her to bring her some of their jalapeno chicken salad. I finally tried it and loved it, too. Naturally, I had to create my own version, and I think you’re going to love it. I haven’t made a sandwich with it yet, but I served it at my Friday Night Porch Party with crackers.
Jalapeno Chicken Salad
Ingredients:
1 large rotisserie chicken, deboned and shredded
1/2 cup mayonnaise
1/2 cup sour cream
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 cup pickled jalapeno slices (add extra for extra heat)
4 tablespoons of the juice from the pickled jalapenos
2 tablespoons capers
2 tablespoons of the juice from the caper jar
2 tablespoons minced garlic
2 green onions
Salt and pepper to taste
Directions:
After deboning the chicken, place the chicken pieces in your standing mixer to shred. Remove from mixer and chop up any remaining large pieces. Set aside. Combine the mayonnaise, sour cream, garlic powder, onion powder, jalapeno juice, salt and pepper to make the dressing for the salad. Set aside. Combine the jalapeno slices, capers, green onion and garlic in your food processor. Pulsate until finely chopped. Combine the chicken, dressing and chopped vegetables to create the chicken salad. Salt and pepper to taste. Refrigerate.