Roast Chicken Breasts for Salad
Store bought chicken tends to be dry and overly seasoned. Cooking your own is worth the effort for the moist and tender meat that's perfect for chicken salads and other recipes that call for cooked chicken meat. Easily halved or doubled as needed.
Yield
6 servingsPrep
10 minCook
40 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
chicken breasts
with bone and skin-on |
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
chicken breasts
with bone and skin-on |
|
| 15 | ml |
vegetable oil
|
|
| 1 | x |
salt and black pepper
|
*
|
Directions
Preheat oven to 400℉ (200℃). Line a rimmed baking sheet with aluminum foil for easy cleanup.
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.
Roast until an instant read thermometer inserted in thickest part of breast reads 160 degrees F, about 35 to 40 minutes.
Let chicken cool to room temperature, remove and discard skin, and cut breasts from bone.
Divide each breast into 2-inch pieces and shred by hand.
Package in zipper bags for storage, will keep for several days in the refrigerator or for up to 3 months in the freezer.
