500 grams.Of chicken breast boneless – diced.

300 grams.Of chicken thigh boneless – diced.

2 Tbsp.Of olive oil.

½ Tsp.Of sea salt.

¼ Tsp.Of black pepper.

½ Tsp.Of granulated onion.

⅔ Cup.Of mayonnaise.

3 stalks.Of celery – diced.

Sea salt and black pepper.


Step 1:

Prepare the chicken breasts and thighs by lightly coating them in oil. Add some granulated onion, cracked black pepper, and salt from the sea.

Step 2:

Put in a baking dish and cover with aluminum foil in a loose manner. Bake at 350 degrees Fahrenheit for 25 to 30 minutes, or until the internal temperature of the breast, as measured in the thickest portion, reaches at least 165 degrees.

Step 3:

The chicken should be allowed to cool for at least ten minutes before being placed in the refrigerator for at least an hour. When the chicken has had time to cool, dice the breasts and thighs into pieces that are 1/4 of an inch long and approximately 1/2 an inch wide. Place the diced chicken, celery, and mayonnaise in a large bowl and stir well.

Step 4:

Make sure that all of the ingredients are well combined, then cover and place them in the refrigerator for at least one to two hours, or perhaps overnight. Since all of the flavors will have had more time to combine, the chicken salad will taste far better the next day.

Step 5:

To adjust the seasoning, taste the dish and add more salt and pepper as necessary. Serve and enjoy!