Copycat Chicken Salad Chick Jalapeño Holly

Step 1

Fill a large pot with water. Add the chicken tenderloins with the water and then bring the water to a boil.

Step 2

Once the water is boiling, reduce the heat to low and cover the pot. Cook the chicken for 8 to 10 minutes. Do not overcook the tenderloins or it will become rubbery. The chicken should register at 165 degrees with a meat thermometer (or you'll be able to tell if it's done when you shred it).

Step 3

Once the chicken is ready, remove it from the water and let it cool. Use a hand mixer or food processor to shred the chicken into fine pieces. I find using a hand mixer helps the chicken to become very fine, just like the restaurant version.

Step 4

Next, run your jalapeños through a food processor or finely dice them.

Step 5

Add the mayonnaise, jalapeños, and seasonings to the shredded chicken. Stir well and then serve. Add additional minced jalapeños, if needed.

Step 6

Refrigerate any leftovers.