Deli-Style Chicken Salad

Before you start cooking, gently cover the chicken breasts and thighs with oil. Toss with some sea salt, coarsely chopped onion, and cracked black pepper.

Next Step:

Arrange in a baking dish and loosely cover with aluminum foil. After 25 to 30 minutes in the oven at 350 degrees Fahrenheit, or when the thickest part of the breast registers an internal temperature of 165 degrees, remove from the oven.

The third step is:

Before chilling in the fridge for at least an hour, let the chicken a good ten minutes to cool down. After the chicken has cooled, cut the breasts and thighs into quarter-inch-long by half-inch-wide pieces. In a big bowl, combine the mayonnaise, celery, and chopped chicken. Mix well.

Phase 4:

After ensuring that everything is well mixed, cover and refrigerate for at least an hour or two, or perhaps overnight. The chicken salad tastes even better the next day since the flavors have had more time to blend.

Fifth Step:

Taste the food to determine how much salt and pepper to add. Get some and savor!