Monday, December 17, 2012

Chicken for Salads

I love having slices of grilled chicken to top salads, mix with pasta, go in casseroles, etc.  Since it is getting a little too chilly outside for hovering over our charcoal grill I've started using this method to quickly cook some inside the house

These are FROZEN chicken breasts.  Just so y'all know.  This is so fast and easy.  Just set the oven to 425, rinse and season the chicken and pop in the oven.  Watch for it to look "done" and check with a fork to make sure the middle of the thickest pieces is not pink.  Sorry, I don't remember exact times.  It's a "wing it" kind of thing :).

Since you are cooking it super-hot and super-quick it has great flavor.  I really enjoyed it on this salad I made, using the dressing I shared with you {here}.

1 comment:

  1. Where do you get your frozen chicken? My husband and I have been making chicken salads for the past few weeks, and I've grilled the chicken ahead of time--this would be SO much easier! Thanks for the inspiration!


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