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Roast Chicken Breasts for Salad

From

August/September 2005

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.

Yields 6 cups shredded cooked chicken

Use leftover cooked chicken in any of the realted chicken salads, or try our roasting method to make chicken specifically for salad. If you’re going to roast chicken for salad, we think it makes sense to roast a good amount. This recipe makes twice as much chicken as you’ll need for each salad. If you don’t want to make that much chicken, simply halve this roast chicken recipe. If you make the full recipe, you can double any of the chicken salad recipes or freeze the leftover shredded chicken for up to 1 month.

Ingredients

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