“Love this salad.. made it every week for 4 weeks straight.. can’t get enough!”
This recipe delivers a classic deli-style chicken salad, perfect for sandwiches, wraps, or as a light meal on its own. The combination of chicken breast and thigh ensures a flavorful and tender salad, while the celery adds a refreshing crunch.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Boneless Chicken Breast (diced) | 500 grams |
| Boneless Chicken Thigh (diced) | 300 grams |
| Olive Oil | 2 Tbsp |
| Sea Salt | 1/2 Tsp |
| Black Pepper | 1/4 Tsp |
| Granulated Onion | 1/2 Tsp |
| Mayonnaise | 2/3 Cup |
| Celery (diced) | 3 stalks |
| Sea Salt (additional) | To taste |
| Black Pepper (additional) | To taste |
Instructions:
- Prepare the Chicken: Preheat oven to 350°F (175°C). In a bowl, lightly coat the diced chicken breast and thighs with olive oil. Sprinkle with granulated onion, black pepper, and sea salt.
- Bake the Chicken: Place the seasoned chicken in a baking dish and loosely cover with aluminum foil.
- Bake for 25 to 30 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F (74°C).
- Cool and Dice: Remove the chicken from the oven and let it cool for at least 10 minutes. Then,
- refrigerate for at least 1 hour to chill completely. Once chilled, dice the chicken into approximately 1/4-inch by 1/2-inch pieces.
- Combine Ingredients: In a large bowl, combine the diced chicken, diced celery, and mayonnaise. Mix thoroughly until all ingredients are well combined.
- Chill and Flavor: Cover the bowl and refrigerate for at least 1 to 2 hours, or preferably overnight, to allow the flavors to meld.
- Season and Serve: Before serving, taste the chicken salad and adjust the seasoning with additional sea salt and black pepper as needed. Serve and enjoy
