Roast Chicken Breasts for Salad
NOTE: In our
testing, we found that chicken cooked for salad by wet methods
(steaming, poaching, roasting in foil, or microwaving), produces
bland meat with an unpleasant boiled chicken flavor. The dry heat
of roasting results in more flavorful, firmer meat. Shredding the
cooked and cooled chicken by hand gives the meat an uneven texture
and helps the dressing cling to each
piece.
2 large whole bone-in, skin-on chicken breasts (at least 11/2 pounds each)
1 tablespoon vegetable oil
Salt
INSTRUCTIONS:
1. Adjust oven rack to middle position and heat oven to 400 degrees. Set breasts on small, foil-lined jelly roll pan. Brush with oil and sprinkle generously with salt.
2. Roast until thermometer inserted into thickest part of breast registers 160 degrees, 35 to 40 minutes. Cool to room temperature, remove skin, and shred according to figures 36–39.