1 (4 pound) whole chicken, cut into pieces
1 cup chopped onion
1 tablespoon prepared yellow mustard
1/2 teaspoon salt
1 (8 ounce) can diced green chiles
3 tablespoons olive oil
1 cup chopped celery
Sprinkle chicken with mustard. Place onion in a large bowl and saute in pan drippings for 10 minutes.
In a large bowl, toss together celery, chicken, green chiles, olive oil and celery mixture. Cover and refrigerate overnight.