Sauteed Chicken Breasts for Salads
photo by BarbryT
- Ready In:
- 15mins
- Ingredients:
- 3
- Serves:
-
4
ingredients
- 4 boneless skinless chicken breasts
- 29.58 ml vegetable oil
- salt and pepper, to taste
directions
- Pat chicken dry and season with salt and pepper.
- Heat oil in large non-stick skillet over medium heat until shimmering.
- Cook chicken until golden brown and cooked through, about 6 minutes per side.
- Transfer to a plate and refrigerate until chilled, about 30 minutes, then cut into 1/2 inch dice.
- Can be held in refrigerator up to 2 days.
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Reviews
-
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
RECIPE SUBMITTED BY
Chef PotPie
Southworth, Washington
One of the old time founding members of Recipezaar. I live in Port Orchard, Washington.
I LOVE to cook and bake nearly everything!
I HATE to see people join the site, have no published recipes, but rag on another cook in a review on a recipe they haven't even tried or didn't follow.
Oh, and I hate cilantro, too. :)