Instructions

• Preheat the oven to 350°F. Line a baking sheet or use a shallow baking dish.
• Pat the 1 pound chicken breast dry. Brush all sides with 1 tablespoon vegetable oil, then sprinkle 1/2 teaspoon garlic powder and 1/4 teaspoon celery salt evenly over the chicken.
• Place the chicken on the prepared baking sheet and bake for 25 minutes, or until cooked through (internal temperature 165°F).
• Remove the chicken from the oven and let it cool until it is easy to handle (about 10 minutes). Chop the chicken into small, bite-sized pieces.
• In a large mixing bowl combine the chopped chicken, 1/2 cup finely diced celery, 1/4 cup finely diced onion, and 3 hard-boiled eggs, chopped.
• Add 1 tablespoon sweet relish, 1/2 cup mayonnaise, and 1 tablespoon dried parsley to the bowl. Mix until everything is evenly combined.
• Taste the salad and season with salt and pepper to taste.
• Cover and chill in the refrigerator for at least 1 hour to allow the flavors to blend. Serve chilled.