Salatada

Chicken salad with citrus and chile oil

"Enjoy a tantalizing blend of flavors with our zesty chicken salad recipe, featuring citrusy notes and a hint of spicy chile oil. Simply delicious!"

Ingredients:

skin-on, bone-in chicken breasts (about 1½ lb. total)
Kosher salt, freshly ground pepper
Tbsp. plus ⅓ cup extra-virgin olive oil
garlic cloves, thinly sliced
tsp. paprika
tsp. coriander seeds, coarsely crushed
tsp. crushed red pepper flakes
medium endive, leaves separated
large head of radicchio, leaves separated, torn if large
satsumas or blood oranges or 3 medium oranges, peeled, sliced into rounds, seeds removed
Tbsp. white wine vinegar or red wine vinegar
tsp. toasted sesame seeds, lightly crushed

To begin, preheat the oven to 450°F. Use paper towels to dry off the chicken breasts, then season them with salt and pepper all over. Next, coat the chicken with 2 tablespoons of oil.
Warm up a large skillet that is safe to use in the oven over medium-high heat. Put the chicken in the skillet, skin side down, and let it cook without moving it until the skin becomes a deep golden brown, which usually takes about 3 minutes. Turn the chicken over using tongs, then move the skillet to the oven. Roast the chicken until it is fully cooked, typically for 15 to 17 minutes. Once done, transfer the chicken to a cutting board and allow it to cool down for 10 minutes.
In the meantime, in a small skillet, cook the garlic with the remaining 1/3 cup of oil over medium heat. Stir occasionally and cook until the garlic becomes fragrant and turns a pale golden color, approximately 4 minutes. Right after, transfer the garlic oil to a small bowl and mix in the paprika, coriander seeds, and red pepper flakes. Season the mixture with salt.
Remove the chicken from the bones and slice it into pieces that are about 1/2 inch thick. Discard the bones.
In a large bowl, combine the endive, radicchio, and satsumas. Add vinegar and half of the seasoned garlic oil and mix well. Season the salad with salt and pepper.
Arrange the salad on plates or in shallow bowls. Place the chicken on top and drizzle with more of the seasoned garlic oil. Finish by sprinkling sesame seeds over the dish.

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