Sauteed Chicken Breasts For Salads

1. 1

   Pat chicken dry and season with salt and pepper.

2. 2

   Heat oil in large non-stick skillet over medium heat until shimmering.

3. 3

   Cook chicken until golden brown and cooked through, about 6 minutes per side.

4. 4

   Transfer to a plate and refrigerate until chilled, about 30 minutes, then cut into 1/2 inch dice.

5. 5

   Can be held in refrigerator up to 2 days.

No nutritional information available.

No additional tips available.