Spicy Chicken Salad

This Spicy Chicken Salad will be your new favorite lunch recipe if you love spicy flavor! In just 20 minutes, you can have this easy meal ready to enjoy or prepped for a busy week ahead.

Now if y’all don’t know, I happen to be quite famous for my chicken salad recipes. My Southern Chicken Salad has been a viral recipe on social media for several years and counting! It’s no wonder because it’s a family recipe that’s been passed down for generations. This Spicy Chicken Salad is a twist on this recipe with 3 types of jalapenos for heat: pickled jalapeno, pickled jalapeno juice, and fresh jalapenos.

My husband loves this chicken salad as a snack or even an appetizer when we’re watching football. It’s one of those recipes where it honestly tastes better the next day too, so save some stress and prep it ahead! If you’re a chicken salad lover like me, try my Hot Chicken Salad and Chicken Salad Croissant too.

Laura Ashley’s Tip: Use shredded rotisserie chicken as a store-bought shortcut for this jalapeno chicken salad recipe.

Why You’ll Love this Recipe

• 6 ingredient lunch recipe. This is why chicken salad is always in my fridge, it’s quick to make and so delicious for a last minute meal.
• Perfect make ahead recipe. Most weeks, I make a big batch of chicken salad on Sunday for my family to snack on. The flavors get even better with time.
• Pairs with all different dippers. Serve it with veggies, crackers, on a sandwich, or even tortilla chips. The options are endless.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Mayonnaise: The base of any great chicken salad recipe for that creamy texture.
• Finely minced pickled jalapeños: Sweet heat that pairs perfectly in this chicken salad.
• Pickled jalapeno juice: Adds a little tangy brine that has a hint of heat too.
• Fresh jalapeño: Adds fresh flavor and crunch. Be sure to seed it before mincing for a mild level of spice.
• Garlic powder: Infuses every bite with sweet garlic flavor.
• Onion powder: Adds sweet onion flavor into the salad.
• Chicken: The base of this chicken salad, we shred the protein after it’s been cooked and cooled. We like boneless, skinless chicken breasts best, but you can use whatever you like or have on hand. You can even use a whole rotisserie chicken as a shortcut!

Tools You’ll Need

• Large Mixing Bowl
• Measuring Cups and Spoons
• Hand Mixer 

How to Make Spicy Chicken Salad

1. To a large mixing bowl, add mayonnaise, diced pickled jalapeño, pickled jalapeno juice, diced fresh jalapeño, garlic powder, and onion powder.

2. Mix with a spatula or hand mixer until combined well.
3. Add chicken to the mixture. Mix again until coated well.

4. Taste and add more jalapeño or jalapeño juice if you want it more spicy or tangy. Add more mayonnaise if you like it creamier.

5. Season with seasoning salt or salt and black pepper to taste. Cover and refrigerate for at least 30 minutes before serving.

Expert Tips

• Stir in some cheese if desired. Grated cheddar, Monterey Jack, or Pepper Jack would all be delicious.
• Poach For Tender Chicken. Poach or boil your the breasts for the most tender, juicy results. You can also bake the chicken, but be sure to not overcook it, or it will be rubbery and dried out.
• Use Rotisserie Chicken for a Shortcut. If you’re short on time or don’t want to make your own chicken, use a store-bought rotisserie chicken. They’re a great time-saver, super flavorful and delicious, easy to find at any grocery store, and work perfectly for chicken salad.
• Shred Chicken While Warm. Shred the breast meat shortly after cooking it while it’s still slightly warm. It’ll shred easier this way versus when it’s cold.
• Give a burst of freshness with herbs. Chopped scallions, cilantro, or chives would all be delicious.
• Swap the mayonnaise for Greek yogurt. If you want a lighter version of this salad, Greek yogurt is packed with protein and lower in fat (and delicious too!).
• Make sure you refrigerate 30 minutes prior to serving. This is key for any chicken salad recipe so you can have the correct consistency.

Storage

Store any leftovers in an airtight container in the fridge for up to 4 days. I like to let it sit out for 10 to 15 minutes to help take the chill off too before enjoying.

I don’t recommend freezing the chicken salad as it can change the texture once thawed. But it is ideal to make it in advance so the flavors can marry and become even better!

Frequently Asked Questions

More Delicious salad Recipes

• Classic Chicken Salad
• Cucumber Chicken Salad
• Barbecue Chicken Pasta Salad
• Cornbread Salad with Chicken