Five-Spice Chicken and Orange Salad

By á-40331

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

Preparation

Step 1

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.