Sauteed Chicken Breasts for Salads

Total Time
15mins
Prep
15 mins
Cook
0 mins

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?!

Skip to Next Recipe

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.
Most Helpful

5 5

Very good recipe. I had only made chicken in the oven and on the grill before this so it was a totally new experience for me and it turned out great. I over salted it a little so I'll use less next time but is definitely one I will be using again in the near future!

5 5

This is one of those recipes that is so basic and simple that it's tempting to add a little of this and a dash of that.Don't do it! It's perfect as is! Just what I was craving. Thanks for posting this gem of a recipe.

5 5

Terrific. I am another who never again will poach chicken breasts for use in other recipes that call for cooked chix breast. And, I might add, they are delicious hot and fresh. Thanks for posting this! (I've already made it twice and shall again and again and again.)