Roasted Chicken Breasts for Salad

makes about 5 cups when shredded,
enough for 1 salad recipe

NOTE: Once the chicken breasts have cooled to room temperature, remove and discard the skin. At this point, you may wrap and refrigerate the breasts or make salad.

INSTRUCTIONS:

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. Roast until meat thermometer inserted into thickest part of breast registers 160 degrees, 35 to 40 minutes. Cool to room temperature, remove skin, and continue with one of the following salad recipes. (Cooked chicken can be wrapped in plastic and refrigerated for 2 days.)