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  • Five-Spice Chicken & Orange Salad

    1 vote
    Five-Spice Chicken & Orange Salad
    Prep time:
    Servings: 4
    by Theresa Kisely
    1 recipe
    		 >
    Five spice powder has been a Chinese shortcut for years, a way to combine all the aromatics in one convenient package. Tossed with orange juice and chicken, it makes a terrific, flavorful salad with a complex layered taste that belies the simple recipe.

    Ingredients

    • 6 t evoo
    • 1 t five-spice powder
    • 1 t kosher salt, divided
    • 1/2 t freshly ground pepper, plus more to taste
    • 1 lb boneless, skinless chicken breasts, trimmed of fat
    • 3 oranges
    • 12 C mixed Asian or salad greens
    • 1 red bell pepper, cut into thin strips
    • 1/2 cup slivered red onion
    • 3 T cider vinegar
    • 1 T dijon mustard

    Directions

    1. Preheat oven to 450 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; cook until browned on one side, 3-5 minutes. Turn it 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 F), 6-8 minutes. Transfer the chicken to a cutting board; let rest for 5 minutes (it will finish cooking as it rests).
    3. Meanwhile, peel and segment two of the oranges. Collect 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 teapsoons 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.

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