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This copycat Maui Mama Chicken Salad Chick recipe is the best mix of sweet and spicy, and you can make it at home for a fraction of the cost. Shredded chicken gets tossed with pineapple tidbits, crispy bacon, diced jalapeno, and creamy Duke’s mayo for the a chicken salad that I just can’t stop making this summer.
Pineapple chicken salad with a kick!
Are you one of the chosen few who live near a Chicken Salad Chick and get to experience their absolutely insane range of chicken salad flavors on a regular basis?
Not to brag, but I am. Real happy about it too.
I love Chicken Salad Chick and go there to grab lunch with friends, to catch up on work, and to get recipe inspo to share here, because I kind of want to recreate every one of their salads to share with you.
I always get 2 scoops of chicken salad with crackers and a side of grape salad.
(Psst – my creamy grape salad tastes just like theirs!)
Chicken Salad Chick’s Maui Mama chicken salad is a summer favorite. It’s made with sweet pineapple bits, spicy jalapeno, and crispy bacon.
This one is actually quite a bit spicier than I expected the first time I tried it – but the pineapple and creamy dressing just balances it perfectly.
This + a pile of crackers + a sweet tea…actual heaven, if you ask me.
3 Reasons You’ll Love This Recipe
🍍 Sweet meets spicy. Pineapple and jalapeno are a surprisingly perfect pair (as seen in our pineapple coleslaw). The sweetness cools down the heat just enough to keep things interesting.
🥓 Big flavor, simple ingredients. Bacon, celery, mayo, and a few spices. Nothing fancy, nothing you’d have to hunt down.
💰 Way cheaper than the restaurant. Chicken Salad Chick charges a premium for their scoops, and while it’s totally worth it, I’m a budget. This recipe makes a full batch for a fraction of the price.
Ingredient Notes, Swaps, & Tips:
Chicken shortcut: Not in the mood to poach chicken? Use 2 1/2 cups of shredded rotisserie chicken. It works great here.
Jalapeno options: Canned diced jalapenos give a softer texture and add a little tang. This is my preference, but you can use fresh if you prefer. I use diced jalapenos, though I do find some larger pieces in the restaurant version.
Shredding tip: A stand mixer with the paddle attachment is the move for finely shredded chicken that mimics the Chicken Salad Chick texture. A hand mixer works too. You can always shred with two forks if that’s what you’ve got.
Heat warning: This salad gets spicier the longer it sits. If you’re making it ahead, dial back the jalapeno a bit. You can always add more right before serving.
Mayo matters: Duke’s is the mayo of choice here. It’s tangier and less sweet than other brands, which makes a real difference in the final flavor.
Pineapple: Key component of a good pineapple chicken salad is the…pineapple! Fresh is definitely delicious here, but the canned pineapple tidbits are what I usually grab since it’s easy. Just drain well and give them a rough chop.
See the recipe card for full information on ingredients and quantities.
Step by Step Instructions:
Add the chicken to a sauce pan, cover with water, and sprinkle in salt. Bring to a boil, cover tightly with a lid, and remove from the heat to finish cooking for about 20 minutes.
Add the hot chicken breasts to a mixing bowl and use a hand mixer or stand mixer to finely shred the chicken. If you don’t have these, 2 forks will work as well.
Add all of the remaining ingredients to the chicken. Make sure to finely mince the celery and bacon – it should almost disappear into the salad.
Stir it all up and give it a taste. Add more salt, if needed. This will get a bit spicier as it sits, so be careful adding too much extra jalapeno if you’re making ahead.
Storage & Freezing:
Store in an airtight container in the refrigerator for up to 3 to 4 days.
Keep crackers and bread separate until ready to serve so they don’t get soggy.
This recipe does not freeze well. Mayo-based salads break down after freezing and thawing, leaving a watery, separated texture.
Heads up: the heat level increases as it sits, so if you’re sensitive to spice, reduce the jalapeno a bit.
Serving Ideas
Stuff it inside a hollowed-out tomato or avocado half for something a little different.
Pile it on toasted white bread or a buttery croissant for a classic sandwich.
Serve with multigrain Club crackers for the closest-to-Chicken-Salad-Chick experience.
Scoop it onto a bed of lettuce and enjoy with a fork for a low-carb lunch.
More Chicken Salad Favorites
Maui Mama Chicken Salad
Ingredients
- 2 boneless, skinless chicken breasts about 1 pound
- 2 1/2 teaspoons salt divided
- 1 celery rib
- 1 slice cooked bacon
- 4 tablespoons diced canned jalapeno
- 3 tablespoons pineapple tidbits
- ¾ cup Duke’s mayonnaise
- 1/2 teaspoon garlic powder
- ½ teaspoon onion powder
Instructions
- Add the chicken breasts to a pot and fill with water to 1 inch about the chicken. Add 2 teaspoons of salt to the water. Bring to a gentle boil over medium-high heat and then cover the pot with a tight fitting lid and remove from the heat. Let sit, covered, for 20 minutes. The chicken is done when a meat thermometer reads 165 degrees in the thickest part of the chicken.
- Remove the chicken from the pot and add to a stand mixer fitted with the paddle attachment. Mix on low speed until finely shredded. Alternately, place in a mixing bowl and use a hand mixer or shred with two forks.
- Mince the celery, jalapeno, and bacon and add to the chicken.
- Drain the pineapple well and give it a rough chop, just enough to break up some of the pieces a bit. Add to the chicken.
- Add the mayonnaise, garlic powder, onion powder, and remaining ½ teaspoon of salt to the bowl and stir well to combine. Taste and adjust seasoning as needed.
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