Roast Chicken for Salads

Cooks Country says: 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 that melded well with any salad.

Roast Chicken for Salads
Roast Chicken for Salads

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

cups

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 2

    large whole bone-in, skin-on chicken breasts (at least 1 1/2 pounds each)

  • 1

    tablespoon vegetable oil

Directions

1. Adjust oven rack to middle position and heat oven to 400 degrees. Cover rimmed baking sheet with foil. 2. Dry chicken with paper towels, rub skin with oil, sprinkle with salt and pepper, and place skin side up on baking sheet. Roast until thermometer inserted in thickest part of breast registers 160 degrees, 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. Yields 6 cups of shredded chicken. May be easily cut in half.

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