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 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 2021 Feel Good Food Plan, our eight-day dinner plan for starting the year off right.
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.
Heat a large ovenproof skillet over medium-high. Arrange chicken, skin side down, in pan and cook, undisturbed, until the 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 for 10 minutes.
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.
Cut chicken off the bone, then slice ½” thick; discard bones.
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.
Divide salad among plates or shallow bowls; top with chicken and drizzle with more spiced garlic oil. Sprinkle sesame seeds over.