Step 1

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.

Step 2

Allow chicken to cool for for 10 minutes, then refrigerate for at least one hour.

Step 3

When chicken has chilled, dice the breasts and thighs into pieces ¼ - about ½ inch.

Step 4

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.

Step 5

Taste and reseason as needed with salt and pepper. Serve and enjoy!