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Chicken Salad With Citrus and Chile Oil Recipe

Frankjr's
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With plenty of protein, a double punch of acid from citrus and vinegar, and 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

Category: Recipes
Yield/Servings: 4
    Prep Time:       Cook Time:   17-20 Min    Total Time:   23 Min


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
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...
see full recipe at:
bonappetit.com

Recipe Source: bonappetit.com

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