Place in a baking dish and loosely cover with aluminum foil. Cook in a preheated oven at 350 degrees Fahrenheit for twenty-five to thirty minutes, or until the thickest part of the breast reaches an internal temperature of 165 degrees.
Finally, step three:
Put the chicken in the fridge for at least an hour after letting it cool for ten minutes. After the chicken has cooled, cut the breasts and thighs into quarter-inch-long by half-inch-wide pieces. In a big bowl, combine the mayonnaise, celery, and chopped chicken. Mix thoroughly.
Stage 4:
After you’ve given everything a good stir, cover and chill for at least an hour or two, or perhaps overnight, to ensure the flavors develop. The chicken salad is at its best the next day, after the flavors have had a chance to meld.
Fifth Step:
Add additional salt and pepper according to your taste while adjusting the seasoning. Hope you savor it!
