Warm Roast Chicken Salad 

3.0
(2)

This colorful chicken salad proves that healthy can also be delicious.

Warm Roast Chicken Salad
Photo: Greg DuPree
Hands On Time:
30 mins
Total Time:
1 hrs 30 mins
Servings:
4

Here, chicken salad gets a colorful and satisfying makeover for winter. Pair roasted chicken breasts with bright and nutritious ingredients, including sweet and tangy citrus, peppery arugula, and bitter radicchio. Roasting chicken breasts with the bone and skin guarantees juicy meat that's simply divine served warm over a bed of radicchio and arugula with a drizzle of tangy buttermilk dressing. Take things up a notch by roasting baby potatoes in the deeply flavorful fat rendered from your chicken skin.

Ingredients

  • 24 ounces baby potatoes, halved, or quartered if large

  • 1 tablespoon plus 1 tsp. olive oil, divided, plus more for serving

  • 1 ⅛ teaspoon kosher salt, divided

  • .50 teaspoons plus 1/8 tsp. freshly ground black pepper, divided

  • 2 bone-in, skin-on chicken breast halves (about 14 oz. each)

  • .50 cup plain whole-milk Greek yogurt

  • 2 medium cloves garlic, grated on a Microplane or very finely chopped

  • .50 teaspoon fish sauce or soy sauce

  • 2 tablespoons whole buttermilk, plus more if needed

  • 3 large citrus fruits (2 lb. total), such as navel oranges, grapefruit, mandarins, and/or tangerines

  • 6 cups baby arugula

  • .50 small head radicchio, leaves separated

  • flaky sea salt, for serving

Directions

  1. Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper. Toss potatoes with 1 tablespoon oil, ½ teaspoon kosher salt, and ¼ teaspoon pepper on baking sheet.

  2. Rub skin of chicken breasts with remaining 1 teaspoon oil. Sprinkle both sides of breasts evenly with ½ teaspoon kosher salt and ¼ teaspoon pepper. Arrange chicken on baking sheet with potatoes. Roast until potatoes are very tender and chicken is cooked through (165°F), 40 to 45 minutes. Transfer chicken to a plate and let rest for 20 minutes.

  3. Meanwhile, whisk yogurt, garlic, fish sauce, 2 tablespoons buttermilk, and remaining 1/8 teaspoon each kosher salt and pepper in a medium bowl. Add 1 tablespoon buttermilk if needed for dressing to reach a saucy consistency. Refrigerate until ready to serve

  4. Slice off top and bottom of each citrus fruit. Using a sharp knife, slice off peel and white pith from each fruit; discard. Slice each fruit crosswise into wheels. Cut each wheel in half.

  5. Pile arugula and radicchio on a large platter. Remove and discard bones from chicken. Slice chicken crosswise into thick (about 1/2-inch) pieces. Arrange chicken, potatoes, and citrus wheels on arugula mixture. Drizzle generously with oil and top with flaky sea salt. Serve with buttermilk dressing to spoon over salad.

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