Begin by bringing a pot of salted water to a rolling boil. Carefully add the chicken tenderloins, reduce the heat to a gentle simmer, and cook for 8-10 minutes, ensuring the internal temperature reaches 165°F.

Once cooked, remove the chicken from the pot and let it cool for 10-15 minutes on a clean cutting board.

While the chicken cools, finely mince the pickled jalapeños.

In a small mixing bowl, whisk together the onion powder, garlic powder, salt, and ground black pepper.

Now that the chicken has cooled, use two forks or your fingers to shred it into bite-sized pieces.

In a medium mixing bowl, combine mayonnaise and sour cream. Whisk until the mixture is smooth and creamy.

Stir in the pickled jalapeño brine and fresh lime juice into the creamy base.

Gently fold in the shredded chicken and minced jalapeños into the creamy mixture.

Taste your salad and adjust the seasoning if necessary.