Instructions

Chicken Salad Recipe Inspired by Deli Style Initial Stage:

To get the chicken breasts and thighs ready, lightly coat them with oil. Add some flavor by adding granulated onion, crushed black pepper, and sea salt.

What Comes Next:

Spread out in a baking dish and covering it loosely with aluminum foil is a good idea. 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.

Before placing the chicken in the refrigerator for an hour, let it ten minutes to cool down. Divide the chicken into quarter-inch-long by half-inch-wide pieces when it has cooled. Do the same with the thighs and breasts. Combine the chopped chicken, celery, and mayonnaise in a big bowl and stir to combine.

Cover and refrigerate for at least two hours, or perhaps overnight, after stirring to allow flavors to develop. After the flavors in the chicken salad have had time to combine, it tastes even better the next day.

When you’re ready to season it to your liking, add more salt and pepper. Enjoy it to the fullest!

Enjoy!