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.
extra-virgin olive oil, divided
five-spice powder, (see Note)
kosher salt, divided
freshly ground pepper, plus more to taste
boneless, skinless chicken breasts, trimmed
mixed Asian or salad greens
red bell pepper, cut into thin strips
slivered red onion
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.
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.
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.
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.
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