Instructions:
Step 1
Preheat your oven to 350°F (175°C).
Step 2
Lightly coat the chicken breasts and thighs with olive oil. Season with sea salt, onion powder, and black pepper.
Step 3
Arrange the chicken in a baking dish and loosely cover with aluminum foil.
Step 4
Bake for 25 to 30 minutes, or until the thickest part of the chicken reaches an internal temperature of 165°F (74°C).
Step 5
Remove from the oven and let the chicken cool for about 10 minutes.
Step 6
Once slightly cooled, refrigerate the chicken for at least an hour.
After chilling, cut the chicken into 1/4-inch by 1/2-inch pieces.
Step 7
In a large bowl, combine the chopped chicken, mayonnaise, and grated celery.
Step 8
Mix well to ensure the ingredients are evenly distributed.
Step 9
Cover the bowl and refrigerate for at least 1-2 hours, or preferably overnight, to allow the flavors to meld.
Step 10
Taste the salad and adjust the seasoning with additional salt and pepper if needed.
Step 11
Enjoy your homemade deli-style chicken salad!