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

*How to making: 

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

The second step:
Place in a baking dish & cover loosely with aluminum foil. Baking at 350°F for 25 to 30 min.

Step 3:
Leave the chicken to cool for at least ten minutes before placing it in the refrigerator 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. Put the chicken cubes, celery and mayonnaise in a large bowl and mix well.

The fourth step:
Make sure you mix all the ingredients well, then cover and put them in the fridge for at least 1-2 hours, or maybe overnight. Since all of flavors will have more time to combine, chicken salad will taste even better next day.

Fifth step:
To adjust seasoning, tasted dish and add more salt and pepper if needed. 

Serve & Enjoy !