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Bon Appétit

Chicken Salad With Citrus and Chile Oil

4.8

(24)

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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.

Ingredients

4 servings

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

Preparation

  1. Step 1

    Preheat oven to 450°. Pat chicken breasts dry with paper towels; season on all sides with salt and pepper, then rub with 2 Tbsp. oil.

    Step 2

    Heat a large ovenproof skillet over medium-high. Arrange chicken, skin side down, in pan and cook, undisturbed, until skin is deep golden brown, about 3 minutes. Turn chicken over with tongs and transfer skillet to oven. Roast chicken until cooked all the way through, 15–17 minutes. Transfer to a cutting board and let cool 10 minutes.

    Step 3

    Meanwhile, cook garlic and remaining ⅓ cup oil in a small skillet over medium heat, stirring occasionally, until garlic is fragrant and pale golden, about 4 minutes. Immediately pour garlic oil into a small bowl and stir in paprika, coriander seeds, and red pepper flakes; season with salt.

    Step 4

    Cut chicken off the bone, then slice  ½" thick; discard bones.

    Step 5

    Toss endive, radicchio, and satsumas with vinegar and half of spiced garlic oil in a large bowl to combine; season salad with salt and pepper.

    Step 6

    Divide salad among plates or shallow bowls; top with chicken and drizzle with more spiced garlic oil. Sprinkle sesame seeds over.

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Reviews (24)

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  • This is so amazing. The chili oil: WOW. I asked my butcher to debone the chicken and pounded it until it was an even layer and it cooked pretty quick with only a few minutes in the oven. Make this. You won’t be disappointed.

    • Anna

    • CT

    • 2/6/2023

  • I left out the chicken , added thin sliced zucchini and blanched purple kale w vinegar and garlic along with the radiccio. Combined all ingredients and topped it off w honey pecans, .Wonderful.with regular oranges!

    • Dorothy

    • San Francisco.

    • 3/2/2021

  • Really good. The combination of garlic, paprika and coriander has an unexpectedly delicious emergent flavor. I’ve never cooked chicken like this, but I absolutely would again. It ends up much juicier than boneless skinless chicken breast, and I also feel like it’s harder to overlook it this way. I couldn’t find endives but subbed about 1/8 of a cabbage instead. I mixed blood oranges and satsumas, and add a handful of quartered deseeded kumquats. Would recommend.

    • Anonymous

    • San Francisco, CA

    • 2/9/2021

  • I made the recipe almost as written. After the suggestions on the Tamarind Chicken to use a roasting pan in the oven, I just cooked the chicken entirely in the oven. I roasted it at 450 for 20 minutes and another five at 425. My oven seems to require a little more time than most recipes call for. Anyway, I love, love, love the flavors! We had blood oranges, which are really sweet this year. They helped the radicchio and endive. The chili oil is sublime. I will definitely use it on other things. This goes into the regular rotation!

    • Anonymous

    • San Francisco, CA

    • 1/23/2021

  • I really wanted to love this recipe. After reading the few reviews I see that other modified the recipe. I made it as the recipe states and felt it fell short.

    • Anonymous

    • Seattle, wa

    • 1/13/2021

  • This is the best recipe of the bunch so far. The chicken was delicious! We made it with red cabbage and leftover collards from the chicken dish instead of radicchio and endive (it's just unbearably bitter). But the garlic oil and everything else about it were just scrumptious!

    • Anonymous

    • nyc, ny

    • 1/8/2021

  • Pretty tasty. I would slice the raddichio, endives, and oranges finer, to better distribute the sweet bits with the bitterness.

    • Meg

    • Vancouver

    • 1/6/2021

  • Great winter recipe. To balance the bitter, I put honey in the dressing

    • KD

    • 1/5/2021

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