Chicken Salad

Ingredients Instructions
From Aaron's kitchen

Chicken Salad

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Ingredients List

Metric measurements

Check off ingredients as you prepare them. Converted amounts are rounded.

About these measurements

Metric is the default. US cups are 236.588 mL, not 250 mL. Flour, sugar and other supported dry ingredients use ingredient-specific weight conversions; they are not treated as water. Displayed conversions are rounded.

Where a reliable weight-to-volume conversion is unavailable, weighed ingredients use ounces or pounds in the US view; spoon-measured ingredients use millilitres in the metric view. Ounces (oz) mean weight, not fluid ounces. Counts, pinches, and “to taste” remain unchanged.

For baking and very small quantities, a kitchen scale is more reliable than estimated cups. Changing units does not adjust the recipe for a fan oven or a different pan.

Ingredient conversion reference Conversion notes

Base Elements

  • Chicken: 1 whole chicken, cooked and shredded (0:34) (Note: You can substitute a pre-cooked rotisserie chicken) (0:34).
  • Onion: 1 whole onion, diced (0:40).
  • Green Onion: 4 stalks, chopped (6:03).
  • Pickles: Approximately 60 g, finely chopped (2:01).
  • Mayonnaise: 400 g (6:03).
  • Pickle Juice: Added to taste (to adjust texture and tanginess) (7:37).
  • Pickled Jalapeños: Briefly chopped, added to taste (0:22).

Seasonings & Spices

  • Onion Powder: 5 mL (1:06).
  • Dried Dill: 5 mL (1:31).
  • Garlic Powder: 7.5 mL (1:51).
  • Italian Seasoning: 5 mL (2:05).
  • Dried Oregano: 10 mL (2:30).
  • Salt: 5 mL (or to taste) (2:55).
  • Black Pepper: 7.5 mL (2:55).
  • Chilli Flakes: To taste (3:24).
  • White Pepper: 15 mL (7:48).
  • Everything Bagel Seasoning: 59 mL (contains white and dark sesame seeds and fried onion flakes) (4:01).

Step-by-Step Cooking Instructions

Step 1: Prep the Base Ingredients

  • Shred the chicken: If using a fresh whole chicken, cook it fully and shred all the meat into a large mixing bowl (0:34).
  • Chop the aromatics: Finely dice one whole yellow or white onion (0:40). Chop 4 stalks of green onion (6:03).
  • Chop the pickles: Finely dice roughly 60 g of your favorite pickles (2:01).

Step 2: Season the Chicken Mix

  • Add dry spices: Toss the shredded chicken with 5 mL of onion powder (1:06), 5 mL of dried dill (1:31), 7.5 mL of garlic powder (1:51), 5 mL of Italian seasoning (2:05), and 10 mL of oregano (2:30).
  • Add heat and salt: Mix in 5 mL of salt (2:55), 7.5 mL of black pepper (3:24), a pinch of chilli flakes (3:24), and 15 mL of white pepper (8:06).
  • Incorporate bagel seasoning: Pour in 59 mL of everything bagel seasoning to introduce a distinct toasted, savory crunch (4:37).

Step 3: Combine with Sauce and Mix

  1. Add mayo and veggies: Toss your diced onion, green onions, and pickles into the seasoned chicken bowl (4:53). Add 400 g of mayonnaise (6:03).
  2. Incorporate jalapeños: Add a small handful of chopped pickled jalapeños into the bowl to balance the richness with heat (5:01).
  3. Stir and thin: Mix everything together thoroughly (5:39). Splash in pickle juice as you stir until the mixture yields a smooth, loose, and dynamic texture (8:18).

Step 4: Taste Check and Serve

  • Adjust to taste: Take a small spoonful to taste test the salad (7:14). If needed, shake in an extra pinch of salt, pepper, or more jalapeño juice until the flavors pop (7:37).
  • Serve: Aaron recommends enjoying this spicy chicken salad over fresh, sweet brioche bread layered with a side of homemade fruit jam or apple butter (5:13).

Recipe from Aaron in the Kitchen. View the original page.

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