Five-Spice Chicken and Orange Salad

Five-Spice Chicken and Orange Salad
Five-Spice Chicken and Orange Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 6

    tsp olive oil, divided

  • 1

    tsp five-spice powder

  • 1

    tsp salt, divided

  • 1/2

    tsp black pepper, more to taste

  • 1

    lb boneless, skinless chicken breasts

  • 3

    oranges

  • 12

    c mixed Asian or salad greens

  • 1

    red pepper, cut int strips

  • 1/2

    c slivered red onion

  • 3

    tbsp cider vinegar

  • 1

    tbsp Dijon mustard

Directions

Preheat oven to 450. Combine 1 tsp oil, five-spice powder, 1/2 tsp salt and 1/2 tsp pepper in a bowl. Rub mixture onto both sides of chicken. Heat 1 tsp oil in a skillet over med heat. Cook chicken until browned on one side. Turn over and transfer skillet to oven. Roast until chicken is cooked through, 6-8 min. Slice chicken. Peel and segment 2 oranges in a bowl. Add greens, bell pepper and onion. Zest and juice the last orange in a bowl; whisk in vinegar, mustard, oil salt and pepper. Pour over salad.

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