Roast Chicken Breasts for Salad

1. 1

   Preheat oven to 400F (200C).

2. 2

   Line a rimmed baking sheet with aluminum foil for easy cleanup.

3. 3

   Rinse and dry the chicken with paper towels, rub skin with oil, sprinkle with salt and pepper, and place skin side up on baking sheet.

4. 4

   Roast until an instant read thermometer inserted in thickest part of breast reads 160 degrees F, about 35 to 40 minutes.

5. 5

   Let chicken cool to room temperature, remove and discard skin, and cut breasts from bone.

6. 6

   Divide each breast into 2-inch pieces and shred by hand.

7. 7

   Package in zipper bags for storage, will keep for several days in the refrigerator or for up to 3 months in the freezer.

* Per serving · 4 servings · Values may vary.

No additional tips available.