To cook the chicken, heat a large nonstick or cast iron skillet to medium-high heat. Drizzle 1-2 tablespoons of olive oil in the pan.
Once oil is hot, slowly remove chicken from marinade bag, using tongs, and dripping off most of the excess marinade before placing in the hot pan (too much marinade can burn in the pan).
Pan sear 3-4 chicken breasts at a time, about 5-6 minutes per side until they are golden brown.
Remove from heat and let rest on a cutting board until you're ready to chop. Lightly salt the chicken.
Repeat cooking any more pieces of chicken you have left. Remove and let rest for 5-10 minutes.
Once chicken has rested, chop into small pieces, and place into a large serving bowl.