Ingredients:
500 grams of boneless, diced chicken breast
300 grams of boneless, diced chicken thigh
2 tablespoons of olive oil
1/2 teaspoon of sea salt
1/4 teaspoon of black pepper
1/2 teaspoon of granulated onion
2/3 cup of mayonnaise
3 stalks of celery, diced
Sea salt and black pepper to taste
Instructions:
Preheat the oven to 350 degrees
Lightly coat the chicken breasts and thighs with olive oil. Season with granulated onion, black pepper, and sea salt.
Place the seasoned chicken in a baking dish and cover it loosely with aluminum foil. Bake for 25 to 30 minutes or until the internal temperature of the chicken reaches at least 165 degrees Fahrenheit (74 degrees Celsius).
Allow the cooked chicken to cool for at least 10 minutes, then refrigerate it for at least an hour.
Once cooled, dice the chicken breasts and thighs into 1/4-inch long and 1/2-inch wide pieces.
Combine the mayonnaise, celery, and diced chicken in a big bowl. Stir well until all the ingredients are thoroughly mixed.
Cover the bowl and refrigerate the chicken salad for at least one to two hours, or overnight for better flavor development.
Taste the chicken salad before serving, and if necessary, add more salt and pepper to the seasoning.
Serve and enjoy your Deli-Style Chicken Salad!