Add Protein To Your Salad – 6oz. Chicken Recipe

Prepare chicken

If your chicken breast is thicker than about 1 inch, butterfly or gently pound it to an even thickness so it cooks evenly. Trim any excess fat and pat the breast dry with paper towels.

Season

Brush or rub 1 tbs olive oil over both sides of the chicken. Sprinkle 1 tsp kosher salt, 1 tsp black pepper and 1/2 tsp garlic powder evenly on both sides. If using, drizzle 1 tsp lemon juice over the chicken and rub it in.

Cook — skillet method (recommended)

Heat a nonstick or stainless skillet over medium-high heat until hot (about 1–2 minutes). Add the chicken and cook undisturbed for 4–5 minutes until a golden crust forms. Flip and reduce heat to medium; cook another 4–5 minutes until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Times vary slightly by thickness. Adjust so the final cooked weight is approximately 6 oz (about 165 g) of meat after resting.

Alternative: grill or bake

Grill: preheat to medium-high and grill 4–6 minutes per side until internal temp is 165°F. Bake: preheat oven to 400°F (200°C) and bake on a rimmed sheet 15–20 minutes depending on thickness until 165°F.

Rest and slice

Transfer chicken to a cutting board and let rest for 5 minutes to allow juices to redistribute. Slice or cube the chicken into bite-sized pieces appropriate for topping a salad. Portion out 6 oz cooked chicken for the salad and reserve any extra for another use.

Arrange 6 oz of the sliced or cubed warm or cooled chicken on top of your prepared salad. Drizzle any pan juices lightly over the chicken for extra flavor. Serve immediately.