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Before you start cooking, lightly coat the chicken breasts and thighs with oil. Toss in some granulated onion, crushed black pepper, and sea salt to taste.
What Comes Next:
After that, put everything in a baking dish and cover it loosely with aluminum foil. After 25 to 30 minutes in a 350°F oven, or when a thermometer inserted into the thickest section of the breast reads 165°, take it out.
Step Three:
Before placing the chicken in the refrigerator for an hour, let it ten minutes to cool down. Make quarter-inch-long by half-inch-wide slices from the chicken breasts and thighs after it has cooled. Combine the chopped chicken, celery, and mayonnaise in a big bowl and stir to combine.
The Next Stage:
To make sure the flavors develop, cover and let it cool for at least two hours, or perhaps overnight, once you’ve stirred everything. The flavors in the chicken salad will really come together the next day.
The Fifth Stage:
While correcting the seasoning, add more salt and pepper to taste. Enjoy it to the fullest!
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