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Sauteed Chicken Breasts for Salads
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
0 min -
Servings
5 serving(s)
Tags
- 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.