Five-Spice Chicken & Orange Salad Recipe
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Category: |
Category: |
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Ingredients: |
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
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Directions: |
Directions: 1. Preheat oven to 450°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°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. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:20 minutes |
Personal
Notes: |
Personal
Notes: Per serving: 278 calories; 10 g fat ( 2 g sat , 6 g mono ); 63 mg cholesterol; 23 g carbohydrates; 0 g added sugars; 26 g protein; 7 g fiber; 491 mg sodium; 450 mg potassium.
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