Put in a baking dish and add a loose layer of foil. 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.
The Next Stage:
Before placing the chicken in the refrigerator for an hour, let it ten minutes to cool down. Make quarter-inch-long by half-inch-wide slices from the chicken breasts and thighs after it has cooled. Combine the chopped chicken, celery, and mayonnaise in a big bowl and stir to combine.
Step Four:
Cover and refrigerate for at least two hours, or perhaps overnight, after stirring to allow flavors to develop. The flavors in the chicken salad will really come together the next day.
The Fifth Stage is:
While correcting the seasoning, add more salt and pepper to taste. Enjoy it to the fullest!