Five-Spice Chicken & Orange Salad

By devogirl

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.

Per serving:
278 calories;
10 g fat;
23 g carbs;
26 g protein;
7 g fiber;
491 mg sodium;
450 mg potassium.
Vitamin C (170% daily value),
Vitamin A (140% dv),
Selenium (30% dv),
Iron (15% dv).

Ingredients

• 6 teaspoons extra-virgin olive oil, DIVIDED
• 2 teaspoon five-spice powder,
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground pepper, plus more to taste
• 1 pound boneless, skinless chicken tenders, 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

Details

Servings 4
Preparation time 35mins
Cooking time 70mins
Adapted from eatingwell.com

Preparation

Step 1

Preheat oven to 450°F. Combine 2 teaspoons 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.

Bake chicken for 5 mins and then flip over and bake another 5-7 mins. Or until the chicken is just cooked through (an instant-read thermometer inserted into the center should read 165°F). Transfer the chicken to a cutting board; let rest for 5 minutes.

Meanwhile, peel and segment two of the oranges, collecting segments and any juice in a large bowl. (Discard membranes, pith and skin.) Add the greens, bell pepper and onion to the bowl.

Dressing: 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.