Chicken Salad With Citrus and Chile Oil

Name: Chicken Salad With Citrus and Chile Oil
Yield: 4 servings
Ingredients: 3 skin-on, bone-in chicken breasts (about 1½ lb. total); Kosher salt, freshly ground pepper; 2 Tbsp. plus ⅓ cup extra-virgin olive oil; 3 garlic cloves, thinly sliced; 2 tsp. paprika; 1 tsp. coriander seeds, coarsely crushed; ½ tsp. crushed red pepper flakes; 2 medium endive, leaves separated; 1 large head of radicchio, leaves separated, torn if large; 4 satsumas or blood oranges or 3 medium oranges, peeled, sliced into rounds, seeds removed; 2 Tbsp. white wine vinegar or red wine vinegar; 2 tsp. toasted sesame seeds, lightly crushed

By Devonn Francis

January 1, 2021

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Photography by Emma Fishman, Food Styling by Adriana Paschen, Prop Styling by Elizabeth Jamie

With plenty of protein, a double punch of acid from citrus and vinegar, and a garlicky chili oil, this salad is made for dinner. While your chicken is getting toasty in the oven, make your chile crisp-inspired dressing with garlic, paprika, cracked coriander, and red pepper flakes. If you have leftovers (or want to make extra for a bit of meal prep), keep all of your ingredients separate in the fridge so that they stay fresher for longer. This recipe is part of the 2021 Feel Good Food Plan, our eight-day dinner plan for starting the year off right.

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