Coat the chicken breasts and thighs gently with oil to prepare them. Spice it up with some sea salt, crushed black pepper, and granulated onion.

Next Step:

Arrange in a baking dish and loosely cover with aluminum foil. After 25 to 30 minutes in the oven at 350 degrees Fahrenheit, or when the thickest part of the breast registers an internal temperature of 165 degrees, remove from the oven.

Third Step:

Ten minutes of cooling time is required before putting the chicken in the fridge for an hour. After the chicken has cooled, cut the breasts and thighs into quarter-inch-long by half-inch-wide pieces. Toss the celery, mayonnaise, and chopped chicken in a large bowl and mix thoroughly.

Fourth Step:

After you’ve given everything a good stir, cover and chill for at least an hour or two, or perhaps overnight, to ensure the flavors develop. The chicken salad is at its best the next day, after the flavors have had a chance to meld.

Fifth Step:

Add additional salt and pepper according to your taste while adjusting the seasoning. Hope you savor it!