Chicken Salad Chick Maui Mama
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Chicken Salad Chick Maui Mama is a delicious summer specialty chicken salad. She’s sweet, she’s sassy and she’s not afraid to bring the heat. The Maui Mama mixes juicy pineapple with tons of bacon and a jalapeño kick—like a tropical vacation with a spicy plot twist.
🔍 COPYCAT SECRETS UNCOVERED!
I’ve got the Chicken Salad Chick recipe down to a science! Once you have the base recipe (the Classic Carol) – you just add 1-2 tbsp of the unique ingredients for each variety!
For this copycat Chicken Salad Chick Maui Mama chicken salad – you add 2 tbsp cooked bacon, 2 tbsp pineapple bits and 1 tbsp pickled jalapenos!
Plus – did you know they charge $6.99 for 4 oz?! My recipe makes 3x that for about $5! THAT is a savings of over $15!!!
How to prep your Chicken for Chicken Salad
Every time I post a chicken salad recipe – someone asks me, “How do you make the chicken for it?” Wait no longer! Here’s a variety of ways to prep your chicken breasts:
- Bake – season with salt, pepper, garlic powder & onion powder. Bake at 375º for 15-25 minutes depending on the size of your chicken breasts. The giant ones take 20-25 min – but the small individually wrapped will only take 15 min.
- Poach – In a large pot, simmer in boiling water for 10-15 minutes until they reach 165º – you can add seasonings to the water but it doesn’t absorb much.
- Air Fry – season with salt, pepper, garlic powder & onion powder. Air fry at 375º for 10-15 minutes depending on the size of your chicken breasts.
- Rotisserie Chicken – buy one and shred it! You need about 1.5 large chicken breasts to get 2 cups shredded chicken.
Always check your chicken with an instant read thermometer and temp check to 160º. Let it rest and it will come up to 165º. When it cools – you can shred it! Now – how to shred?
- Kitchen Aid – use the paddle attachment and blend on 3-4 for 2-3 minutes. Any higher and chicken will fly out of your bowl!
- Food Processor – chop the chicken breasts into smaller pieces and chop
- Knives & Forks – the old fashioned way still works – pull the chicken apart with forks and then chop into smaller pieces with a chef’s knife
Chicken Salad Chick Chicken Salad Varieties
With 12 original chicken salad flavors on the Chicken Salad Chick menu – you’ll find something you like! This summer special Maui Mama is a sweet & spicy addition each summer. Maui Mama has tangy pineapple chunks, a kick of jalapeño and smokey bites of savory bacon!
Get your chicken salad as a scoop on lettuce, on a sandwich or in a melt! Here are all the varieties of chicken salad (and my chicken salad recipes for some – I’m workin on doing them all!):
- Classic Carol Chicken Salad – just the basics: mayo, celery, onion powder…and chicken and this is the PERFECT copycat recipe!
- Sassy Scotty – add cheddar, bacon & ranch
- Cranberry Kelli – Carol with dried cranberries and slivered almonds
- Fancy Nancy – it sure is fancy when you add fruit like fuji apples, seedless grapes and crushed pecans
- Fruity Fran – similar to the Nancy but replace the pecans with pineapple (and I liked it much better!)
- Olivia’s Old South – like the Carol but add hard-boiled eggs & sweet pickle relish
- Barbie-Q – with hickory bbq flavor
- Dixie Chick – Classic Carol plus minced onions
- Buffalo Barclay – with buffalo sauce – COMING SOON!
- Kickin’ Kay Lynne – buffalo sauce, ranch, bacon, shredded cheddar cheese, jalapeños, & Sriracha
- Jalapeño Holly – Diced Jalapenos
- Lauryn’s Lemon Basil – chopped pecans, fresh basil, & lemon
Get Heather’s NEW cookbook – Air Fryer Cooking for One today!
Chicken Salad Chick Side Dishes
- Chicken Salad Chick Grape Salad
- Chicken Salad Chick Pasta Salad
- Chicken Salad Chick Broccoli Salad
Chicken Salad Chick Maui Mama
Ingredients
- 2 cups cooked chicken breast shredded (about 1.25 LARGE chicken breast)
- 2 tbsp celery finely minced
- 2/3 cup Duke’s mayonnaise
- 2 tbsp cooked bacon minced (1-2 slices)
- 2 tbsp pineapple tidbits chopped
- 1 tbsp pickled jalapeno minced
- 1/8 tsp onion powder
- Pinch black pepper
Instructions
- Use the paddle attachment on your mixer to shred your chicken. This is the KEY to getting the texture that Chicken Salad has!2 cups cooked chicken breast
- FINELY mince your celery – to where you can barely see pieces.2 tbsp celery finely
- In a large bowl, add the mayonnaise, celery, bacon, pineapple, jalapeno, onion powder and black pepper and stir well.2/3 cup Duke’s mayonnaise, 2 tbsp cooked bacon, 2 tbsp pineapple tidbits, 1 tbsp pickled jalapeno, 1/8 tsp onion powder, Pinch black pepper
- Serve with bread, crackers or on a salad.
- Makes 2.25 cups
