Chili Crisp Seared Chicken Breast with Arugula Roasted Red Pepper Salsa

Beautifully seared, slightly spicy chicken enhanced with a good marinade of chili garlic crisp served with a bright, vinegary rustic salsa that surprises you with sweet pops of roasted red pepper and tiny bites of dried currant, not to mention the crunch of pistachio The combination is surprising and truly amazing. The perfectly seared and succulent chicken and vibrant salsa complement each other phenomenally well. 

We can always use more chicken dishes and this is one of the best. I used really good Springer Mountain skinless, boneless chicken breast for this and marinate them in ever popular chili crisp. 

If you've never had chili crisp you are in for a treat. It is slightly spicy but not overwhelmingly so and the intense flavor and crunch of this Asian condiment makes it something I want to add to absolutely everything. 

LET THE CURRANTS OR RAISINS PLUMP UP IN THE VINEGAR FOR A FEW MINUTES

I cross hatch the chicken breast to make sure they can absorb as much of that chili crisp flavor as possible.

AFTER I CROSS HATCH THE CHICKEN BREAST, I MARINATE THEM IN THE CHILI CRISP FOR ABOUT 20 MINUTES

Adding a super vibrant rustic salsa is the ultimate compliment to this flavorful sautéed chicken.
I use peppery arugula, sweet roasted red peppers, crunchy pistachios and rice vinegar marinated currants or raisins to make this a very unusual salsa. It's so bright and beautiful and goes so well with this slightly spicy chicken. 

JUST LOOKING AT THIS SALSA I'M THINKING IT NEEDS TO MAKE AN APPEARANCE AROUND CHRISTMAS □

I love the little bits that get crisp as you are searing the chicken. Those little rugged bits of crunch that also come from the chili crisp make this a lovely bite, and this rustic salsa sends it over the top. 

GOLDEN SEARED BEAUTIES

Leftovers? - I had a small amount left over for lunch the next day so I decided to chop the cold chicken more finely and combine it with the remaining salsa. I then put a schmear of guacamole down on a wrap ( I use coconut wraps by Thrive Market), added the chicken and arugula salsa and voilà, a gorgeous lunchtime sandwich that was equally as delicious as the previous night's dinner.  You're welcome!

Chili Crisp Seared Chicken with Rustic Arugula and Roasted Red Pepper Salsa
Serves 4


3 large or 4 medium to small skinless, boneless chicken breasts 
1/3 cup Chili crisp oil (such as Fly by Jing Chili Garlic Crisp)
1 cup arugula, packed
1/2 cup roasted red pepper
1 tablespoon currants or raisins
1 tablespoon pistachios, roughly chopped (you can substitute other nuts as you please)
1 teaspoon honey
1 clove garlic, minced or grated
1 tablespoon rice vinegar
1 tablespoon olive oil
 1 1/8 teaspoon sea salt, divided (1 teaspoon for the chicken & 1/8 teaspoon for the salsa)


With a small sharp knife carefully crosshatch the chicken breasts on both sides (see video for a quick "how to"), making sure you are not cutting too deeply into the flesh.  This ensure those chicken breast will pick up lots of flavor.


Place in a sealable plastic bag with the chili crisp and massage the chili crisp all over the chicken.  Let it set for at least 20 minutes while you prepare the salsa.


In a small bowl or container, add the vinegar to the currants & let sit until the currants plump up and become tender,  This all take about 10 minutes or so.


For the salsa, roughly chop the arugula and roasted red pepper.  


In a medium bowl add the olive oil, garlic,  honey and salt and whisk to combine.  
Add in the arugula, roasted red peppers, pistachios and currants with the vinegar and toss to combine.  


Heat a medium (10 inch works well) skillet to medium heat.  I love using an iron skillet for this to get a great sear and lovely charred bits.  
Season the chicken with salt and add the chicken and any residual chili crisp oil into the skillet and sear until golden on one side.  
Flip and continue to sear on the other side, turning the heat down to low if the chicken is getting too browned before it is able to cook through in the middle.  The chicken should reach an internal temperature of 165 degrees which may take about 8 minutes,  You can use my favorite Taylor meat thermometer inserted into the thickest part of the chicken to easily measure this. I tented my skillet with aluminum foil to keep some of the moisture in while still getting a nicely charred exterior.


Once the chicken is cooked through, remove from the skillet and let sit for a good 5-6 minutes.
Slice each breast on the diagonal.  Divide between 4 plates and top with the arugula and roasted red pepper salsa.


Leftovers? - I had a small amount left over for lunch the next day so I decided to chop the cold chicken more finely and combine it with the remaining salsa. I then put a schmear of store bought guacamole down on a wrap ( I use coconut wraps by Thrive Market), added the chicken and arugula salsa and voilà, a gorgeous lunchtime sandwich that was equally as delicious as the previous night's dinner.  You're welcome!