This Copycat Chicken Salad Chick Maui Mama chicken salad is loaded with tons of bacon, jalapeño, and pineapple bits! It is the perfect copycat recipe to make for lunch.
I have been working on adding more Copycat Recipes to my site while working on my copycat cookbook that’s set to come out in a few months. I have a ton of Chicken Salad Chick Recipes (like this Classic Carol and Sassy Scotty) but not as many of the lesser known ones like this Maui Mama which is absolutely delicious! That Maui Mama is loaded with bits of spicy jalapeño, pineapple bits, and bacon.
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❤️ Why you’ll love this recipe
- Easy: This is a fairly simple copycat recipe to recreate at home.
- Perfect for lunches: This is a fabulous recipe to prep and make for lunches.
- Spot on: If you follow my instructions, I think you’ll find this recipe spot on for the real deal. I’d love to hear how you like the recipe in the comments below.
🥣 Ingredients needed
The complete list of ingredients and amounts can be found in the printable recipe card further below in the post.
For this chicken salad, you will need:
- Chicken tenderloins: For the closest taste to the real deal, I recommend using chicken tenderloins. You’ll need about one pound.
- Water: To cook the chicken in.
- Bacon bits: I used bacon bits but you can also fry your own bacon then chop it into pieces.
- Fresh pineapple
- Fresh jalapeño: The jalapeño in this recipe can be tricky. Fresh jalapeños can vary in spiciness depending on their ripeness. I recommend adding the suggested amount then adding in more if you don’t think it is spicy enough. The mixture can also get spicier the longer it is stored in your fridge.
- Celery: You’ll need one rib of celery that has been finely diced. I recommend using a food processor so it gets very fine.
- Mayonnaise: I use Duke’s brand mayonnaise in my Chicken Salad Chick copycat recipes. I think this brand will give you the closest taste to the restaurant version.
- Garlic powder, onion powder, salt, and pepper: To season the chicken salad with.
🌶️Variations
Although I recommend using chicken tenderloins for the closest taste, if you would like to use chicken breast, you can. Shredded rotisserie chicken (skinless) may also be substituted but again, I recommend the chicken tenderloins for the closest copycat taste.
🔪 Equipment needed
You will need a large pot, a food processor, and a hand or stand mixer. The mixer is to shred the chicken very finely so it tastes like the restaurant version. I have had readers say they found my instructions odd at first but then really loved using the mixer to shred chicken. Try it out, I promise it will help you get closest to the real deal.
⏲️ Recipe instructions (step by step guide)
Fill a large pot with water and the chicken tenderloins (image 1). Bring it to a boil. Once the water is boiling, reduce the heat to medium-low. Cover the pot and cook the tenderloins for about 8 to 10 minutes. Do not overcook or the chicken can become rubbery. The chicken should register at 165 degrees with a meat thermometer. You’ll also be able to tell if it’s cooked thoroughly when you go to shred it.
Remove the chicken from the water and place it in a large mixing bowl to cool. Once it is cooled, use a hand or stand mixer to shred the chicken (image 2). You can also use a food processor.
Next, run your celery through a food processor (image 3).
You’ll also want to finely dice your pineapple bits (image 4) and jalapeño (image 5).
Add the mayonnaise, celery, seasonings, pineapple bits, bacon bits, and jalapeño to the shredded chicken. Mix well and serve (image 6). You may need to add more jalapeño or salt to taste.
🥗 What to serve with this recipe
This chicken salad goes great on toasted bread, a croissant, with crackers, or on a fresh green salad.
If you want to keep with the Chicken Salad Chick theme you could also make this Copycat Chicken Salad Chick Pimento Cheese or Copycat Chicken Salad Chick Broccoli Salad with it too. This simple Fruit Salad with Sprite also pairs really nicely with the spiciness in the chicken salad.
👩🏻🍳 Tips
- Jalapeños don’t always have a consistent heat level. It depends on how ripe they are. You may want to experiment with the amount of jalapeño in the recipe. It may also get spicier as the flavors in the chicken salad have a chance to come out when you store the chicken salad in the fridge.
- I highly recommend trying this recipe with the brand Duke’s mayonnaise.
- I used bacon bits but you can also fry and then chop regular bacon.
🥡 How to store leftovers
Store any leftover chicken salad in an airtight container inside of your fridge. It will be good for 3 to 4 days after making.
📋 Recipe FAQs
It is rumored that Chicken Salad Chick uses Duke’s mayonnaise.
The crackers are very similar to Club® Stacks Original Crackers which are available in most grocery stores.
More Chicken Salad Chick recipes:
- Copycat Chicken Salad Chick Buffalo Barclay
- Copycat Chicken Salad Chick Kickin’ Kay Lynne
- Copycat Chicken Salad Chick Barbie-Q
- Copycat Chicken Salad Chick Rice Crispy Treats
- Copycat Chicken Salad Chick Jalapeño Holly
- Copycat Chicken Salad Chick Broccoli Salad
- Copycat Chicken Salad Chick Pimento Cheese
- Copycat Chicken Salad Chick Cranberry Kelli
If you tried this Copycat Chicken Salad Chick Maui Mama Recipe or any other recipe on my site, please leave a ⭐ rating and let me know how it goes in the 📝 comments below. I would love to hear from you and I’m always happy to try to answer any questions you may have!
Copycat Chicken Salad Chick Maui Mama
Equipment
- Large pot
- food processor
- Hand or stand mixer to shred the chicken
Ingredients
- 1 pound chicken tenderloins *
- 1 rib celery
- ¾ cup Duke's mayonnaise
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon salt or more to taste
- 1 pinch black pepper
- 1 tablespoon fresh jalapeño ** chopped with seeds and stems removed
- ½ cup bacon bits
- ⅓ cup pineapple diced
Instructions
- Fill a large pot with water and bring it to a boil.
- Once the water is boiling, add the chicken then reduce the heat to medium-low.1 pound chicken tenderloins
- Cover the pot and cook the tenderloins for about 8 to 10 minutes. Do not overcook or the chicken can become rubbery. The chicken should register at 165 degrees with a meat thermometer. You'll also be able to tell if it's cooked thoroughly when you go to shred it.
- Remove the chicken from the water and place it in a large mixing bowl to cool. Once it is cooled, use a hand or stand mixer to shred the chicken. You can also use a food processor.
- Next, run your celery through a food processor. You'll also want to finely dice your pineapple bits and jalapeño.1 rib celery, 1 tablespoon fresh jalapeño, ⅓ cup pineapple
- Add the mayonnaise, celery, seasonings, pineapple bits, bacon bits, and jalapeño to the shredded chicken. Mix well and serve. You may need to add more jalapeño or salt to taste.¾ cup Duke's mayonnaise, ½ teaspoon onion powder, ½ teaspoon garlic powder, ¼ teaspoon salt, 1 pinch black pepper, ½ cup bacon bits
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