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Lightly oil the chicken breasts and thighs. Season with sea salt, black pepper and granulated onion. Place in a baking dish and lightly cover with foil. Bake at 350 degrees f for 25- 30 minutes or until the temperature in the thickest part of the breast reaches at least 165 degrees.
Allow chicken to cool for for 10 minutes, then refrigerate for at least one hour.
When chicken has chilled, dice the breasts and thighs into pieces ¼ - about ½ inch.
In a large mixing bowl add the diced chicken, celery and mayonnaise. Mix all the ingredients together well, cover and refrigerate for 1-2 hours or overnight.The chicken salad will taste better the next day as all the flavors fully mingle.
Taste and reseason as needed with salt and pepper. Serve and enjoy!