Name: Sauteed Chicken Breasts for Salad
Total time: 50 min
Ingredients: 4 boneless, skinless chicken breast (about 1 1/2 pounds); 2 tablespoons vegetable oil

Time

20 minutes, plus 30 minutes chilling

Yield

Serves 4 (Makes 5 cups)

Ingredients

4 boneless, skinless chicken breast (about 1 ½ pounds)

2 tablespoons vegetable oil

Ingredients

4 boneless, skinless chicken breast (about 1 ½ pounds)

2 tablespoons vegetable oil

Ingredients

4 boneless, skinless chicken breast (about 1 ½ pounds)

2 tablespoons vegetable oil

Why This Recipe Works

When creating our flavorful chicken salad recipes, we found that whole roasted chicken produced better flavor than the poached chicken most recipes call for—but the lengthy cooking time was a turn-off. Sautéed boneless, skinless chicken breasts turned out to be every bit as tasty as the roasted chicken—and required just a few minutes of cooking time.

Before You Begin

The sauteed chicken breasts can also be sliced thin and tossed in green salads or pasta dishes.

Instructions

Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large nonstick skillet over medium heat until shimmering. Cook chicken until golden brown and cooked through, about 6 minutes per side. Transfer to plate and refrigerate until chilled, about 30 minutes. Cut into 1/2-inch chunks. Chicken can be refrigerated for up to 2 days.