Start by shredding 2 cups of cooked chicken breast using a stand mixer or doing it by hand until you achieve a light and fluffy texture, aiming for small, bite-sized pieces.

Finely chop 2 tablespoons of celery to add a delightful crunch and mild freshness to your salad.

In a large mixing bowl, combine the shredded chicken, minced celery, 2/3 cup of Duke’s mayonnaise, 1-2 slices of cooked and minced bacon, pineapple tidbits, pickled jalapeños, onion powder, and black pepper.

Taste your Maui Mama Chicken Salad and adjust the seasoning if necessary.

Cover the salad and place it in the refrigerator for at least 30 minutes.