Sauteed Chicken Breasts for Salads

Recipe by Chef PotPie
READY IN: 15mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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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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