Ingredients :
500 grams of chicken breast without bones, cut into small pieces.
300 grams. Chicken thighs without bones – cut into small pieces.
2 tablespoons of olive oil.Half a teaspoon of sea salt.
1/4 teaspoon. From the spice black pepper.
Half a teaspoon of dried onion.
Two-thirds of a cup of mayonnaise.
3 plant parts. Cut the celery into small pieces.Salt from the sea and black pepper.
Instructions:
First step:
Get the chicken breasts and thighs ready by lightly brushing them with oil. Sprinkle some onion powder, black pepper, and sea salt.
Next step:
Put in a baking dish and loosely cover with foil. Cook the brisket in the oven at 350 degrees Fahrenheit for 25 to 30 minutes, or until the inside of the brisket, measured at the thickest part, reaches a minimum of 165 degrees.Third step:
Let the chicken cool for ten minutes before placing it in the fridge for an hour. Once the chicken has cooled down, cut the breast and thigh into pieces that are about 1/4 inch long and 1/2 inch wide. Put the pieces of chicken, celery, and mayonnaise in a big bowl and mix them together.
Fourth Step:
Mix all the ingredients well, then cover and put in the refrigerator for at least one to two hours, or maybe overnight. Since all the flavors have had more time to mix together, the chicken salad tastes even better the following day.
Fifth Step:
To make the flavor better, try the food and put more salt and pepper if needed. Serve and have fun!
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Enjoy.