Five-Spice Chicken & Orange Salad

 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.

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:

1. 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.
2. 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.
3. 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

Per Serving: 

cal. (kcal) 278, 

Fat, total (g) 10, 

chol. (mg) 63, 

sat. fat (g) 2, 

carb. (g) 23, 

Monounsaturated fat (g) 6, 

fiber (g) 7, 

pro. (g) 26, 

vit. A (IU) 6802.63, 

vit. C (mg) 100.38, 

sodium (mg) 491, 

Potassium (mg) 450, 

iron (mg) 2.7, 

Vegetables () 1.5, 

Fruit () 1, 

Lean Meat () 3, 

Fat () 1.5, 

Percent Daily Values are based on a 2,000 calorie diet
 

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