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Five-Spice Chicken & Orange Salad

Five-Spice Chicken & Orange Salad

Nutrition Facts
  • cal. (kcal) 278
Five-Spice Chicken & Orange Salad
  • Makes: 4 servings
  • Prep: 35 mins
  • Start to Finish: 35 mins
  • Carb Grams Per Serving: 23

Ingredients

  • 6 teaspoons extra-virgin olive oil, divided
  • 1 teaspoon five-spice powder, (see Note)
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground pepper, plus more to taste
  • 1 pound boneless, skinless chicken breasts, trimmed
  • 3 oranges
  • 12 cups mixed Asian or salad greens
  • 1 red bell pepper, cut into thin strips
  • 1/2 cup slivered red onion
  • 3 tablespoons cider vinegar
  • 1 tablespoon Dijon mustard

Directions

  1. Preheat oven to 450 degrees F. Combine 1 teaspoon oil, five-spice powder, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl. Rub the mixture into both sides of the chicken breasts.
  2. Heat 1 teaspoon oil in a large ovenproof nonstick skillet over medium-high heat. Add chicken breasts; cook until browned on one side, 3 to 5 minutes. Turn them over and transfer the pan to the oven. Roast until the chicken is just cooked through (an instant-read thermometer inserted into the center should read 165 degrees F), 6 to 8 minutes. Transfer the chicken to a cutting board; let rest for 5 minutes.
  3. Meanwhile, peel and segment two of the oranges (see Tip), collecting segments and any juice in a large bowl. (Discard membranes, pith and skin.) Add the greens, bell pepper and onion to the bowl. Zest and juice the remaining orange. Place the zest and juice in a small bowl; whisk in vinegar, mustard, the remaining 4 teaspoons oil, remaining 1/2 teaspoon salt and freshly ground pepper to taste. Pour the dressing over the salad; toss to combine. Slice the chicken and serve on the salad.
  4. Tips: Note: Often a blend of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns, five-spice powder was originally considered a cure-all miracle blend encompassing the five elements (sour, bitter, sweet, pungent, salty). Look for it in the supermarket spice section.
  5. Tip: To segment citrus: With a sharp knife, remove the skin and white pith from the fruit. Working over a bowl, cut the segments from their surrounding membranes. Squeeze juice into the bowl before discarding the membranes.
  6. MAKE AHEAD TIP: Prepare through Step 2. Store the chicken in an airtight container in the refrigerator for up to 2 days. Slice and serve chilled.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 278 cal., 10 g total fat (2 g sat. fat), 63 mg chol., 491 mg sodium, 23 g carb. (7 g fiber), 26 g pro.

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