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    You are in: Home / Recipes / Sauteed Chicken Breasts for Salads Recipe
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    Sauteed Chicken Breasts for Salads

    Average Rating:

    4 Total Reviews

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    • on December 20, 2012

      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!

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    • on November 22, 2012

      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.

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    • on March 10, 2008

      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.)

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    • God Bless you, PotPie for submitting this recipe! I wanted to make Applebee's Oriental Chicken Salad (#19253)for our dinner tonight, but I didn't want to prepare the chicken breasts, fried in batter. Your recipe was just what I was looking for. I heated 2 Tbls. of Canola oil in an iron skillet, set a splatter screen around the skillet; dried the chicken breasts and put them in the hot oil, sautéing them for the recommended 6 minutes on each side, or until their outsides had that lovely golden brown look you mentioned. Wonderful!! I'm with you. Henceforth this is the only way I'm preparing chicken breasts for chicken salads.--Joje

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    Nutritional Facts for Sauteed Chicken Breasts for Salads

    Serving Size: 1 (83 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 194.6
    Calories from Fat 88
    Total Fat 9.8 g
    Saturated Fat 1.5 g
    Cholesterol 75.5 mg
    Sodium 136.8 mg
    Total Carbohydrate 0.0 g
    Dietary Fiber 0.0 g
    Sugars 0.0 g
    Protein 25.0 g


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