Chicken Salad with a Deli Twist

Instructions:

1. Cook the Chicken:
   Preheat your oven to 350°F (175°C). Spread the chicken thighs and breasts in a baking dish and cover loosely with aluminum foil. Bake for 25-30 minutes, until the internal temperature reaches 165°F (75°C).
2. Cool and Chop:
   Allow the chicken to cool for about 10 minutes, then refrigerate for 1 hour. Once cooled, chop the chicken into small pieces (about ¼ inch by ½ inch).
3. Mix Ingredients:
   In a large bowl, combine the chopped chicken, diced celery, mayonnaise, olive oil, sea salt, black pepper, and onion powder. Mix well until all ingredients are combined.
4. Chill and Serve:
   Cover the bowl and refrigerate for at least 2 hours (or overnight) to let the flavors meld. Before serving, taste and adjust seasoning with more salt and pepper if needed.
5. Enjoy!
   Serve your deli-style chicken salad on bread, in lettuce wraps, or on its own. Enjoy!