Dinner Tonight: Finger-Lickin' Chicken + Carrot Avocado Salad

It's easy to pull out all the stops for an entrée. It's the main dish, so we often think about it as needing to be the most interesting or impressive, while the sides and salads get lost. Sometimes, though, there is beauty in a simple main and something a little more exciting to go with it. This Dinner Tonight is just that. Basic (but delicious!) chicken is accompanied by a carrot and avocado salad, doused in orange and lemon juice, along with spices, herbs, seeds, and a little creme fraiche to cool things down.

The original recipe for this chicken comes with an aioli; for this dinner plan, though, we've left it out. Of course, feel free to make it if you want -- but the Carrot and Avocado Salad gives plenty of creamy balance to the chicken on its own.

The Menu

Finger Lickin' Finger Lakes Chicken by wssmom

Finger Lickin' Finger Lakes Chicken

Serves 4

2 whole organic chicken breasts, split so you have four nice-sized pieces
Freshly ground pepper
Salt
Olive oil for grilling

1. Liberally sprinkle the chicken breasts with salt and freshly ground pepper.

2. Liberally oil a skillet on your stove and grill, bone side down and covered, over medium heat for about 15-20 minutes, then turn and crank up the grill to high to finish, so that the skin gets nice and crispy.

Save and print this recipe on Food52.

Carrot and Avocado Salad

Carrot Avocado Salad

Get the Carrot and Avocado Salad recipe on Food52.

The Grocery List

Serves 4

2 whole organic chicken breasts
2 pounds small carrots
Lemon
1 cup grapeseed oil
1 cup champagne vinegar
1 tablespoon sage
1 teaspoon fresh rosemary sprigs
1 tablespoon thyme leaves
1 teaspoon minced fresh oregano
1 orange
1 avocado
2 cups mixed baby sprouts, herbs and microgreens
4 tablespoons crème fraiche
2 tablespoons sunflower seeds
2 teaspoons sesame seeds

We know you've got a well-stocked pantry and refrigerator so you'll have eggs, garlic, salt, pepper, cumin, olive oil, red wine vinegar, red pepper flakes, and sugar.

The Plan

1. Preheat the oven to 450°F. Simmer the carrots.

2. While the carrots are simmering, make the marinade and season to taste with salt and pepper.

3. Take the carrots off of the stove, drain them, and transfer them to a medium bowl. Add the marinade and the unjuiced citrus halves to the carrots. Then place them on a baking sheet and send them into the oven. When you pull them out, allow the carrots to cool to room temperature.

4. While the carrots are in the oven, make the dressing.

5. Prep your chicken and grill it, finishing with a nice and crispy skin.

6. Let the chicken sit for a few minutes while you finish up the salad.

7. Divide all of the salad compontents onto four plates, sprinkle with dressing, and serve with the chicken.

Photos by Joseph De Leo and James Ransom