Roast Chicken Breasts for Salad

Name: Roast Chicken Breasts for Salad
Yield: Yields 6 cups shredded cooked chicken
Ingredients: 2 large, whole bone-in, skin-on chicken breasts (at least 1 1/2 pounds each); 1 tablespoon, vegetable oil

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Appears in Cook's Country August/September 2005

Main Courses

Chicken

Salads

SERVESYields 6 cups shredded cooked chicken

WHY THIS RECIPE WORKS

Cooking your own chicken is the best way to get moist, tender shredded meat for salad. In our Roast Chicken Breasts for Salad recipe, we found that seasoning the breasts with oil, salt, and pepper produced a simple but still tasty flavor th...

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