Deli-Style Chicken Salad



°500 g boneless chicken breast - cutting to cubes.
°300 g  boneless chicken thighs - cut into cubes.
°2 tsps olive oil.
°Half tsp of sea salt.
°Half a tsp of black pepper.
°Half a teaspoon of onion granules.
°Half a cup of mayonnaise.
°3 celery stalks, diced.
°Sea salt and black pepper.

*How to make:

Step 1:
Preparing chicken breasts also thighs by brushing them with oil. Adding some granulated onions, black pepper also salt.

The second step:
Place in a baking dish and cover loosely with foil. Bake at 350°F for 25 to 30 minutes, or until the internal temperature of the meat, measured at the thickest part, is at least 165°.

Step 3:
Allow the chicken to cool for at least ten minutes before placing it in the fridge for at least an hour. When the chicken has cooled, cut the breasts and thighs into pieces about 1/4 inch long and about 1/2 inch wide. Putting chicken cubes, celery also mayonnaise in  bowl and mixing well.

The fourth step:
Be sure to mix all the ingredients well, then cover and refrigerate for at least 1-2 hours, or possibly overnight.Since all of flavors can have greater time to combined, fowl salad will flavor even higher the subsequent day.

Step five:
To adjust the seasoning, taste the dish and add more salt and pepper if necessary. Serve and Enjoy !