Place the whisk attachment on the mixer. Remove the skin from the chicken, discard it, or save it for another use. Place the white and the dark meat in the mixer bowl. Break up the larger chunks of chicken. It will be difficult for the whisk attachment to break up large chunks.

Over the mixer bowl, grate the celery with a microplane or on the smallest holes of a box grater. Finely chop the celery leaves and add them to the bowl. If you do not have celery leaves, you can substitute ½ cup of parsley. Add the lemon juice, mayonnaise, salt, black pepper, onion powder, garlic powder, and chili powder to the bowl.

Mix the ingredients on medium speed until the mixture is very finely combined and has a patè-like consistency.Â

Store in an airtight container in the refrigerator for up to 3 days.