500 grams.Of chicken breast boneless – diced.

300 grams.Of chicken thigh boneless – diced.

2 Tbsp.Of olive oil.

½ Tsp.Of sea salt.

14 teaspoons black pepper.

½ Tsp.Of granulated onion.

⅔ Cup.Of mayonnaise.

3 celery stalks (diced).

Black pepper and sea salt.

Step 1: Make a deli-style chicken salad.

Lightly coat the chicken breasts and thighs in oil before cooking. Season with granulated onion, I cracked black pepper, and sea salt.

Step 2:

Place in a baking dish and cover loosely with aluminum foil. Bake at 350°F for 25–30 minutes, or until the internal temperature of the breast, measured in the thickest part, reaches at least 165°F.

Step 3:

Allow the chicken to cool for at least ten minutes before placing it in the refrigerator for an hour. After the chicken has cooled, dice the breasts and thighs into 1/4-inch-long by 1/2-inch-wide pieces. Combine the diced chicken, celery, and mayonnaise in a large mixing bowl.

Step 4:

Ensure all ingredients are well blended, then cover and refrigerate for at least one to two hours, if not overnight. The chicken salad will taste far better the next day since the flavors will have more time to mingle.

Step 5:

Taste the dish and add salt and pepper as needed to adjust the seasoning. Serve and have fun!