Jalapeno Chicken Salad: Spicy, Creamy, and Delicious Recipe

Blackstone Crunchwrap: Prepare to ditch the drive-thru because you’re about to master the ultimate homemade version, and trust me, it’s even better! Forget soggy tortillas and questionable fillings; we’re talking about a crispy, cheesy, flavor-packed explosion that will have your taste buds singing. This isn’t just a meal; it’s an experience.

While the Crunchwrap Supreme might be a relatively recent invention from our friends at Taco Bell, its roots are firmly planted in the rich tapestry of Southwestern and Mexican cuisine. Think of it as a delicious evolution of the classic tostada or quesadilla, elevated to a whole new level of portable perfection. The combination of seasoned ground beef, nacho cheese sauce, fresh toppings, and that all-important crispy tostada shell nestled inside a grilled tortilla is pure genius.

People adore the Crunchwrap for its incredible textural contrast – the soft tortilla, the creamy cheese, the juicy beef, the crunchy tostada, and the crisp lettuce all working in perfect harmony. Plus, it’s incredibly customizable! You can easily swap out ingredients to suit your preferences, making it a crowd-pleasing option for even the pickiest eaters. And let’s be honest, who can resist the allure of a handheld meal that’s both satisfying and fun to eat? So, grab your Blackstone griddle, and let’s create the most amazing Blackstone Crunchwrap you’ve ever tasted!

this Recipe

Ingredients:

• For the Chicken:
• 2 large boneless, skinless chicken breasts (about 1.5 lbs total)
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon smoked paprika
• Salt and freshly ground black pepper to taste
• For the Jalapeno Mayo:
• 1 cup mayonnaise (I prefer avocado oil mayo)
• 2-3 jalapenos, finely minced (remove seeds for less heat)
• 2 tablespoons lime juice, freshly squeezed
• 1 tablespoon cilantro, finely chopped
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• For the Salad:
• 1/2 cup red onion, finely diced
• 1/2 cup celery, finely diced
• 1/4 cup fresh corn kernels (canned or frozen, thawed, are fine too)
• 1/4 cup black beans, rinsed and drained
• 1/4 cup red bell pepper, finely diced
• 2 tablespoons pickled jalapenos, chopped (optional, for extra heat)
• Optional Add-ins:
• Avocado, diced
• Shredded cheddar cheese
• Crumbled bacon
• Chopped pecans or walnuts
• Serving Suggestions:
• Lettuce wraps
• Croissants or bread for sandwiches
• Crackers
• Tortilla chips
• Stuffed in bell peppers or tomatoes

Preparing the Chicken:

1. Prepare the Chicken Breasts: First, pat the chicken breasts dry with paper towels. This helps them get a nice sear. If the chicken breasts are very thick, you can slice them horizontally to create thinner cutlets. This will help them cook more evenly and quickly.
2. Season the Chicken: In a small bowl, combine the olive oil, chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix well. Rub this spice mixture all over the chicken breasts, ensuring they are evenly coated. Don’t be shy with the seasoning!
3. Cook the Chicken: There are several ways you can cook the chicken. I’ll outline my preferred method, but feel free to adapt based on what works best for you.
   • Stovetop Method: Heat a large skillet (cast iron is great if you have one) over medium-high heat. Add the seasoned chicken breasts to the hot skillet. Cook for about 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Use a meat thermometer to ensure accuracy. Don’t overcrowd the pan; cook in batches if necessary.
   • Baking Method: Preheat your oven to 375°F (190°C). Place the seasoned chicken breasts on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
   • Grilling Method: Preheat your grill to medium-high heat. Grill the seasoned chicken breasts for about 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Be sure to watch them carefully to prevent burning.
4. Let the Chicken Rest: Once the chicken is cooked through, remove it from the heat and let it rest for at least 5-10 minutes before shredding or dicing. This allows the juices to redistribute, resulting in more tender and flavorful chicken.
5. Shred or Dice the Chicken: After the chicken has rested, use two forks to shred it into bite-sized pieces, or dice it into small cubes. Set aside.

Making the Jalapeno Mayo:

1. Prepare the Jalapenos: Carefully mince the jalapenos. Remember to remove the seeds and membranes if you want a milder flavor. I usually wear gloves when handling jalapenos to avoid any skin irritation.
2. Combine Ingredients: In a medium bowl, combine the mayonnaise, minced jalapenos, lime juice, cilantro, minced garlic, salt, and pepper.
3. Mix Well: Stir all the ingredients together until they are well combined.
4. Taste and Adjust: Taste the jalapeno mayo and adjust the seasonings as needed. You might want to add more lime juice for extra tang, more jalapenos for more heat, or more salt and pepper to taste.
5. Chill (Optional): For the best flavor, cover the jalapeno mayo and refrigerate it for at least 30 minutes to allow the flavors to meld together. This step is optional, but it really enhances the overall taste.

Assembling the Jalapeno Chicken Salad:

1. Combine Ingredients: In a large bowl, combine the shredded or diced chicken, red onion, celery, corn kernels, black beans, and red bell pepper. If you’re using pickled jalapenos, add them now as well.
2. Add the Jalapeno Mayo: Pour the prepared jalapeno mayo over the chicken and vegetable mixture.
3. Mix Gently: Gently stir everything together until all the ingredients are evenly coated with the jalapeno mayo. Be careful not to overmix, as this can make the salad mushy.
4. Add Optional Add-ins (Optional): If you’re using any of the optional add-ins, such as diced avocado, shredded cheddar cheese, crumbled bacon, or chopped pecans or walnuts, add them now and gently stir them into the salad.
5. Taste and Adjust: Taste the jalapeno chicken salad and adjust the seasonings as needed. You might want to add more salt, pepper, or lime juice to taste.
6. Chill (Recommended): For the best flavor, cover the jalapeno chicken salad and refrigerate it for at least 30 minutes before serving. This allows the flavors to meld together and the salad to chill thoroughly. I find it tastes even better after a couple of hours in the fridge!

Serving Suggestions:

This Jalapeno Chicken Salad is incredibly versatile! Here are some of my favorite ways to enjoy it:

• Lettuce Wraps: Spoon the chicken salad into crisp lettuce cups (like butter lettuce or romaine) for a light and refreshing meal.
• Sandwiches: Spread the chicken salad on croissants, toasted bread, or your favorite sandwich rolls for a delicious and satisfying lunch.
• Crackers: Serve the chicken salad with crackers for a quick and easy appetizer or snack.
• Tortilla Chips: Use tortilla chips to scoop up the chicken salad for a fun and flavorful snack.
• Stuffed Vegetables: Hollow out bell peppers or tomatoes and stuff them with the chicken salad for a colorful and healthy meal.
• Salad Topping: Add a scoop of Jalapeno Chicken Salad on top of a bed of mixed greens for a protein-packed salad.

Tips and Variations:

• Adjust the Heat: The amount of jalapenos you use will determine the spiciness of the salad. Start with a smaller amount and add more to taste. Remember to remove the seeds and membranes for a milder flavor. You can also use different types of peppers, such as serrano peppers, for a different level of heat.
• Make it Creamier: For a creamier salad, add a tablespoon or two of sour cream or Greek yogurt to the jalapeno mayo.
• Add Some Sweetness: A touch of sweetness can balance out the heat of the jalapenos. Try adding a teaspoon of honey or maple syrup to the jalapeno mayo.
• Use Leftover Chicken: This recipe is a great way to use up leftover cooked chicken. You can also use rotisserie chicken for a quick and easy option.
• Make it Ahead: The jalapeno chicken salad can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will actually improve as it sits!
• Add Different Vegetables: Feel free to experiment with different vegetables, such as diced cucumber, carrots, or avocado.
• Spice it up even more: Add a dash of hot sauce to the mayo for an extra kick.

Enjoy!

Conclusion:

This Jalapeño Chicken Salad isn’t just another chicken salad recipe; it’s a flavor explosion waiting to happen! The creamy coolness perfectly balances the spicy kick of the jalapeños, creating a symphony of taste that will leave you wanting more. Trust me, once you try this, you’ll be adding it to your regular rotation. It’s quick, easy, and incredibly satisfying – the trifecta of a perfect recipe!

But why is this a must-try? Because it’s versatile! It’s not just about slapping it between two slices of bread (though that’s certainly a delicious option!). Think beyond the sandwich. This Jalapeño Chicken Salad is fantastic served on a bed of crisp lettuce for a light and refreshing lunch. Or, scoop it onto crackers for a quick and easy appetizer at your next gathering. I’ve even been known to stuff it into bell peppers for a colorful and healthy meal.

Serving Suggestions and Variations:

* Spice it up even more: If you’re a true chili head, don’t be afraid to add a pinch of cayenne pepper or a dash of your favorite hot sauce to the mix. Just remember to taste as you go!
* Cool it down: For a milder flavor, remove the seeds and membranes from the jalapeños before dicing them. You can also add a dollop of sour cream or Greek yogurt to the salad for extra creaminess and to tame the heat.
* Add some crunch: Toasted pecans, walnuts, or even crispy bacon bits would add a delightful textural contrast to the creamy salad.
* Make it a wrap: Spread the Jalapeño Chicken Salad on a large tortilla, add some shredded lettuce and tomato, and roll it up for a portable and satisfying lunch.
* Go gluten-free: Serve the salad with gluten-free crackers or on lettuce cups for a gluten-free option.
* Avocado addition: Dice half of an avocado and gently fold it into the salad right before serving. The creamy avocado will complement the other flavors beautifully.
* Sweeten the deal: A touch of sweetness can balance the spice. Consider adding a small amount of chopped dried cranberries or a drizzle of honey.

I truly believe that this Jalapeño Chicken Salad will become a new favorite. It’s a crowd-pleaser, a quick weeknight meal solution, and a delicious way to add some excitement to your lunch routine. It’s also a fantastic way to use up leftover cooked chicken!

So, what are you waiting for? Gather your ingredients, follow the simple steps, and prepare to be amazed. I’m confident that you’ll love this recipe as much as I do.

And most importantly, I want to hear about your experience! Did you try any of the variations? Did you add your own special touch? Share your photos and comments below. Let me know what you think of this Jalapeño Chicken Salad and how you made it your own. Happy cooking!