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: 15 mins
• Serves: 4-6

Ingredients

• 4  boneless skinless chicken breasts
• 2  tablespoons  vegetable oil
•  salt and pepper, to taste

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.