Ingredients
– 500 grams boneless chicken breasts, diced
– 300 grams boneless chicken thighs, diced
– 2 tablespoons olive oil
– 1/2 teaspoon sea salt
– 1/4 teaspoon black pepper
– 1/2 teaspoon granulated onions
– 2/3 cup mayonnaise
– 3 stalks celery, diced
– Additional sea salt and black pepper to taste
Directions:
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a roasting pan with aluminum foil.
- Brush the diced chicken breasts and thighs lightly with olive oil. Season them with sea salt, black pepper, and granulated onions, ensuring they are well coated.
- Place the seasoned chicken pieces in the prepared roasting pan. Cover the pan lightly with aluminum foil.
- Bake the chicken in the preheated oven for 25 to 30 minutes or until the internal temperature of the thickest part of the chicken reaches at least 165 degrees Fahrenheit (74 degrees Celsius).
- Once cooked, remove the chicken from the oven and let it cool for at least 10 minutes. Then, transfer the chicken to the refrigerator and let it chill for at least an hour.
- After the chicken has cooled, cut the breasts and thighs into pieces approximately 1/4 inch long and 1/2 inch wide.
- In a large bowl, combine the diced chicken, celery, and mayonnaise. Gently mix until all the ingredients are well coated and evenly distributed.
- Cover the bowl and refrigerate the chicken salad for at least 1 to 2 hours, or overnight, to allow the flavors to meld together.
- Just before serving, taste the chicken salad and adjust the seasoning with additional sea salt and black pepper if desired.
- Serve and enjoy your flavorful Deli Chicken Salad as a sandwich filling, on a bed of greens, or however you prefer!