Five-Spice Chicken and Orange Salad
By á-40331
Rate this recipe
4/5
(1 Votes)
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
Details
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.
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