Sauteed Chicken Breasts for Salads

“We love chicken salads at our house, but when I read this, (out of Cook's Country magazine to which I subscribe, June/July 2007), I decided that this is the way I will do chicken breast for chicken salad from now on! No more poached chicken breast for us. We'll take the flavor punch of the sauteeing...Slapping myself on the forhead...why didn't I ever think of this?!”
READY IN:
15mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Pat chicken dry and season with salt and pepper.
  2. Heat oil in large non-stick skillet over medium heat until shimmering.
  3. Cook chicken until golden brown and cooked through, about 6 minutes per side.
  4. Transfer to a plate and refrigerate until chilled, about 30 minutes, then cut into 1/2 inch dice.
  5. Can be held in refrigerator up to 2 days.

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