Chicken Salad Chick Maui Mama
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.
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🔍 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!
⭐ Don’t Skip This If You Want That Chicken Salad Chick Texture
If you want this to actually taste like Chicken Salad Chick’s Maui Mama, these are the two things that make the biggest difference:
1. Shredding AND chopping the chicken
This is the secret to their signature texture – not chunky, not shredded… somewhere in between.
👉 I use a stand mixer to shred the chicken first, then chop it smaller – this is what gets it closest to the real thing
2. Balancing the pineapple + bacon
This flavor combo is what makes Maui Mama unique – sweet, savory, and a little smoky.
👉 Be sure to drain the pineapple well so it doesn’t water down the salad, and use crispy bacon for the best texture
This is what gives it that classic Southern flavor
👉 Duke’s has a richer, slightly tangy taste that matches what Chicken Salad Chick uses
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
- Southwest Senorita – roasted corn & poblano
- 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!
🧰 Tools That Help You Get That Chicken Salad Chick Texture
- Stand mixer – the easiest way to shred chicken into fine, tender pieces (this is key for getting the right texture)
- Sharp knife – helps you finely chop the chicken after shredding
- Mixing bowl – for combining everything evenly without overmixing
Tips Tricks & FAQs
Chicken Salad Chick Side Dishes
- Chicken Salad Chick Grape Salad
- Chicken Salad Chick Pasta Salad
- Chicken Salad Chick Broccoli Salad
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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
Absolutely incredible. Loved all the ideas for variations. Lovely recipe. Thank you for sharing.