Lentil, Carrot + Chicken Salad From Martha Stewart's Salad Chef!

Step 1

For the chili crisp, peel and thinly slice the shallots and the garlic cloves on a mandoline

Step 2

They should be thinner than a coin

Step 3

Add the shallots and garlic to a small pot with the oil

Step 4

Simmer over medium heat for 15 to 20 minutes

Step 5

You want them to be deep golden brown, but not too brown (they will start to become bitter!)

Step 6

Meanwhile, peel the ginger

Step 7

Using a rasp, grate it into a small heatproof bowl (you should have about 2 tablespoons), then add the red pepper flakes, honey, soy sauce, and cinnamon

Step 8

Carefully strain the pot of garlic and shallots through a fine-mesh sieve over the bowl

Step 9

Let the crispy bits continue to crisp up on a paper towel-lined plate and let your oil sit until it cools to room temperature, then combine the oil and the crispy bits

Step 10

Store in the fridge for about a month

Step 11

For the salad, peel 2 bunches baby carrots and cut them in half lengthwise

Step 12

Peel 2 oranges and thinly slice into rounds

Step 13

Separate the leaves of the 1 head radicchio and tear into bite-size pieces; wash and spin dry

Step 14

Bring a small pot of water to a boil

Step 15

Add 1 cup lentils, reduce to a simmer, partially cover and cook until there is just a little bit of tooth left, about 35 minutes for beluga and slightly less for Le Puy

Step 16

Season with salt and pepper

Step 17

Preheat the oven to 425°F

Step 18

Season 2 chicken breasts with salt and pepper

Step 19

Heat a large ovenproof skillet over medium-high heat

Step 20

Add a couple of tablespoons of the oil from the chili crisp (just the oil, not the crispy bits because they will burn!)

Step 21

Place the chicken, skin-side down, in the pan and cook without moving it until the skin is deep golden brown, about 4 minutes

Step 22

Flip the chicken over so the skin side is up and transfer the skillet to the oven

Step 23

Roast the chicken until golden and cooked all the way through, 15 to 20 minutes (depending on the size)

Step 24

Set aside (leave the oven on)

Step 25

Put the carrots and 2 tablespoons of oil from the chili crisp (again; just the oil, not the crispy bits) on a rimmed baking sheet

Step 26

Season with salt and pepper and toss around until coated

Step 27

Roast until deep brown, but not charred, 15 to 20 minutes

Step 28

To assemble and serve, scatter the lentils and radicchio on a serving plate

Step 29

Place the carrots on top

Step 30

Remove the chicken from the bones, cut it into thin slices, and snuggle these on top

Step 31

Arrange the orange slices around the plate and top with a generous amount of chili crisp