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Five-Spice Chicken & Orange Salad

From: EatingWell

Five-spice powder is a Chinese seasoning shortcut combining multiple flavors in one convenient package. Tossed with orange juice and chicken, it makes a terrific salad with a complex, layered taste that belies the simple recipe.

Servings: 4 servings
Prep: 35 mins
Total: 35 mins
Rated : Not yet rated
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.
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.
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.
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 Facts
Calories 278, Total Fat 10 g, Saturated Fat 2 g, Monounsaturated Fat 6 g, Cholesterol 63 mg, Sodium 491 mg, Carbohydrate 23 g, Fiber 7 g, Protein 26 g, Potassium 450 mg. Daily Values: Vitamin A 140%, Vitamin C 170%, Iron 15%. Exchanges: Fruit 1, Vegetable 1.5, Lean Meat 3, Fat 1.5.
Percent Daily Values are based on a 2,000 calorie diet


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