Place in a baking dish and cover with aluminum foil, allowing some air to circulate. After 25 to 30 minutes in a 350°F oven, or when a thermometer inserted into the thickest section of the breast reads 165°, take it out.
Step Three:
Before placing the chicken in the refrigerator for an hour, let it ten minutes to cool down. Divide the chicken into quarter-inch-long by half-inch-wide pieces when it has cooled. Do the same with the thighs and breasts. Combine the chopped chicken, celery, and mayonnaise in a big bowl and stir to combine.
Step Four:
For the flavors to develop, cover and let it cool for at least two hours, or perhaps overnight, once you’ve stirred everything well. The flavors in the chicken salad will really come together the next day.
The next step is:
When you’re ready to season it to your liking, add more salt and pepper. Enjoy it to the fullest!
