Chicken breast, skinless, cooked

Skinless, boneless chicken breast is the most familiar entry on this list, and USDA's most complete modern record for it is Foundation Foods FDC ID 331960, "Chicken, broiler or fryers, breast, skinless, boneless, meat only, cooked, braised": 32.1 g protein and 166 kcal per 100 g, i.e. 19.34 g protein per 100 kcal — (32.1 / 166) x 100. A note on methodology: FDC's search for this cut did not surface a plain "roasted" Foundation/SR Legacy entry for skinless, boneless breast meat alone among its top results; the closest confirmed entries were this braised Foundation Foods record and a comparable SR Legacy grilled record (FDC 171534: 30.5 g protein / 151 kcal per 100 g, 20.20 g protein per 100 kcal) — both dry/moist-heat cooking methods, and both close enough to each other that the ranking position would not change meaningfully whether a household actually roasts, grills, or braises the breast at home. A whole cooked skinless breast weighs roughly 172 g, providing about 55.2 g protein for 285.5 kcal; the standard 3 oz (85 g) dietary-reference serving provides about 27.3 g protein for 141.1 kcal. Per FDC, this cut has 116 mg cholesterol per 100 g — the highest cholesterol figure among this list's poultry and fish entries, though still moderate — plus 47 mg sodium and 1.01 g saturated fat. Harvard's Nutrition Source explicitly names "poultry (chicken, turkey, duck)" as a "best bet" protein choice, in contrast with red meat. There is no major allergen or mercury concern specific to chicken breast; the primary food-safety consideration with any raw poultry is proper cooking and handling to avoid Salmonella or Campylobacter, standard USDA guidance for all raw chicken regardless of cut. Skinless chicken breast is the most widely stocked and typically least expensive animal protein by weight in US supermarkets outside of eggs, sold fresh or frozen in essentially every grocery store nationwide.